"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Powerful Pot Sticker Dumplings Recipe

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This recipe for Powerful Pot Sticker Dumplings, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Beavers
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dumplings:
175 g/6 oz/1 1/2 cups plan (all-purpose) flour
pinch of salt
3 tbsp vegetable oil
6-8 tbsp boiling water
oil, for deep frying
125 ml/4 fl oz/ 1/2 cup water, for steaming
soy sauce, to serve

Filling:
150 g/5 1/2 oz lean chicken, very finely chopped
25 g/1 oz canned bamboo shoots, drained and chopped 2 spring onions finely chopped
1/2 small red pepper, seeded and finely chopped
1/2 tsp chinese curry powder
1 tbsp light soy sauce
1 tsp caster sugar
1 tsp sesame oil

Directions:
Directions:
Mix flour and salt together in bowl. Make a well in the center and add the oil and water to form a soft dough. Knead dough and then wrap in cling film (plastic wrap) and let stand for 30
min.

Meanwhile, mix all filling ingredients.

Then devide dough into 12 equal-sized pieces and roll each piece into a 12.5cm round. Spoon a small portion of the filling onto one half of each round. Fold over to form a 'pasty' sealing along the edges.

Pour a little oil into a heavy-based frying pan and cook the dumplings in batches unit browned and crisp. Then put a cover and steam them for 5 min until cook all the way through.
You are ready to serve them.

Preparation Time:
Preparation Time:
45min

 

 

 

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