• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Potstickers #4

  • Recipe Submitted by on

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.

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