Sunday morning, I'm searching from the web the idea for lunch..., then I get this recipe from http://chinesefood.about.com/od/potstickers/r/potstickers.htm.. after checking my fridge, I think I 've all the ingredients ....Hmm ... Let"s start working in the kitchen , hope my hubby and kids will like it.
Takes a few hours to prepare it, and its all gone within minutes ......:)
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Ingredients:
- Dumpling Dough*
- 2 cups all purpose flour
- 1 cup boiling water
- Filling:
- 8 ounces celery cabbage (Napa cabbage)
- 3 tsp salt, divided
- 1 pound lean ground pork
- 1/4 cup finely chopped green onions, with tops
- 1 TB Chinese wine
- 1 tsp cornstarch
- 1 tsp sesame oil
- Dash white pepper
- Dipping Sauce:
- 1/4 cup soy sauce
- 1 tsp sesame oil
- Other:
- 2 - 4 tablespoons vegetable oil
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
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