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Pot Stickers |
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Serves: 6 Print this Recipe4 medium dried black mushrooms 1 pound lean ground pork 1/3 cup finely chopped canned bamboo shoots 1/4 cup finely chopped green onions (with tops) 1 tablespoon dry white wine 1 tablespoon water 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon sesame oil 1 dash white peppers 2 cups all-purpose flour 1 cup boiling water 1/2 cup vegetable oil 2 cups water 2 tablespoons soy sauce 1 teaspoon sesame oil Soak mushrooms in hot water 20 minutes or until soft, drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps finely. Mix mushrooms, pork, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon sesame oil and the white pepper. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2-inch slices. Roll 1 slice of dough into a 3-inch circle. Place 1 tablespoon pork mixture on center of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. Repeat with remaining slices of dough. Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon sesame oil; serve with dumplings. Makes 48 dumplings. **Pot Stickers are sometimes, misunderstood by Westerners. One uninitiated diner was overheard to tell his companion in a restaurant buffet line, "Don't take those, they're burned on the bottom." Well, they're supposed to be that way-crisply browned on the bottom with floppy, soft, steamed tops. Getting them to stick just the right amount may take some practice; don't get discouraged if the first few tear when you try to get them out of the wok, they'll taste great anyway Picture: Counterclockwise from upper left: Almond Chicken, Pot Stickers, Barbecued Chicken Wings and Pork Dumplings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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