Side Pannel
Potstickers #4
Potstickers #4
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Chinese
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 1/2 ts Salt
- 2 1/2 c Unsifted flour
- 1 tb Lard; * see note
- 1 c Boiling water
Directions
FILLING
1 lb Ground pork
2 tb Dry sherry
2 tb Soy sauce
1 ts Ginger; grated
1/2 ts Ground white pepper
1 tb Toasted sesame oil
1 tb Green onion; chopped
1/2 ts Sugar
1 Egg white
1 ts Salt
1 tb Corn starch
2 Cloves garlic; finely minced
2 tb Waterchestnuts; finely
-chopped
2 tb Bamboo shoots; finely
-chopped
1 tb Garlic & chile paste
1 c Cababge; finely chopped
To Make the Dough:
1. Mix all the ingredients and knead thoroughly. Let rest on the counter
under a bowl for 20 Min.
To Make the Potstickers:
1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.
2. Place a teaspoon of the filling in the middle of the circle, and wet the
edges of the circle with a little water. Seal into a half-moon shape,
avoiding trapped air.
3. Heat a saut”š pan with 2 tbs. peanut oil, and place the dumplings upright
in the pan and cook on medium /high heat until bottoms become nicely
browned (3-5 min.)
4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook
another 3 or 4 minutes, until most of the broth is absorbed.
5. Serve immediately with a sauce made with 1/2 cup soy with a dash of
ginger, scallion and a few drops of sesame oil for dipping.
Notes: You can substitue margarine or butter for the lard if you wish.
1 lb Ground pork
2 tb Dry sherry
2 tb Soy sauce
1 ts Ginger; grated
1/2 ts Ground white pepper
1 tb Toasted sesame oil
1 tb Green onion; chopped
1/2 ts Sugar
1 Egg white
1 ts Salt
1 tb Corn starch
2 Cloves garlic; finely minced
2 tb Waterchestnuts; finely
-chopped
2 tb Bamboo shoots; finely
-chopped
1 tb Garlic & chile paste
1 c Cababge; finely chopped
To Make the Dough:
1. Mix all the ingredients and knead thoroughly. Let rest on the counter
under a bowl for 20 Min.
To Make the Potstickers:
1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.
2. Place a teaspoon of the filling in the middle of the circle, and wet the
edges of the circle with a little water. Seal into a half-moon shape,
avoiding trapped air.
3. Heat a saut”š pan with 2 tbs. peanut oil, and place the dumplings upright
in the pan and cook on medium /high heat until bottoms become nicely
browned (3-5 min.)
4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook
another 3 or 4 minutes, until most of the broth is absorbed.
5. Serve immediately with a sauce made with 1/2 cup soy with a dash of
ginger, scallion and a few drops of sesame oil for dipping.
Notes: You can substitue margarine or butter for the lard if you wish.
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