Ingredients: |
Ingredients: 2 c flour
3/4 c plus 2 T boiling water
1/2 c finely chopped napa cabbage
8 oz lean ground pork
2 T finely chopped water chestnuts
1 green onion, finely chopped
1 1/2 tsp soy sauce
1 1/2 tsp dry sherry
1/2 tsp minced fresh ginger
1 1/2 tsp corn starch
1/2 tsp sesame oil
1/4 tsp sugar
2 T vegetable oil, divided
2/3 c chicken broth, divided
soy sauce, vinegar and chili oil
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Directions: |
Directions:Place flour in large bowl and make a well in center. Pour in boiling water, stir with wooden spoon until dough begins to hold together. Knead dough until smooth and satiny on lightly floured surface, about 5 minutes. Cover and let rest 30 minutes. For filling, squeeze cabbage to remove as much moisture as. possible; place in large bowl. Add pork, water, chestnuts, onion, soy sauce, sherry, ginger, cornstarch, sesame oil and sugar; mix well. Divide dough into 2 equal portions; cover 1 portion with plastic wrap or a clean towel while you work with the other portion. Roll out dough to 1/8 inch thickness on lightly floured work surface. Cut out 3 inch circles with round cookie cutter or clean can. Place 1 rounded tsp filling in center of each dough circle. To shape each pot sticker, lightly moisten edges of dough circle with water;
fold in half. Starting at one end, pinch curled edges together making 4 pleats alone edge. Set dumpling down firmly seam-side up. Cover finished pot stickers while you make remaining dumplings. Cook immediately, refrigerate for up to 4 hours or freeze in resealable bag. To cook pot stickers, heat 1 T of vegetable oil in large nonstick skillet over medium heat. Set 1/2 of pot stickers in pan seam side up. (If cooking frozen pot stickers, do not thaw). Cook until bottoms are golden brown, 5 - 6 minutes. Pour in 1/3 cup chicken broth. Cover tightly, reduce heat and cook until all liquid is absorbed, about 10 minutes (15 if frozen). Repeat with remaining vegetable oil, pot stickers and chicken broth. Place pot stickers, browned-side up on serving platter. Serve with soy sauce, vinegar, and chili oil for dipping. |
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