"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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