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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.

Erin Beavers
Added: Friday, November 2, 2007


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

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

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

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:
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