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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
