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Pot Stickers S F Feb. 1995
* Exported from MasterCook *
Pot Stickers S F Feb. 1995
Recipe By : Ann Willian adapt Miriam P. Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic First Courses
Amount Measure Ingredient -- Preparation Method
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WRAPPER DOUGH
1 cup flour
1/2 cup very hot water ( almost boiling )
+ 1 cup flour for dusting
FILLING
2 green onions
4 napa cabbage leaves
1/2 gingerroot
1/2 lb ground pork -- usei lombinho
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic
1 tablespoon sake
1 teaspoon sesame oil
1 tablespoon sugar
salt and red pepper
DOUGH
1. Put the flour in a bowl. Make a well in the center.
2. Slowly pour in the almost boiling water, stirring with a fork or wooden
spoon.
3. Keep stirring until all the water has been absorbed and the dough is
smooth.
4. Turn dough onto a floured surface and knead 5 minutes. Dusting with four
as needed, until dough is smooth and elastic. Let stand 1 hour covered with
a damp cloth.
5. Make a roll with the dough and cut into 1 1/2"
6. Make balls slightly smaller than golf balls, and flatten with fingers
like mini pizzas.
7. Roll out ea. one ,dusting with flour, just enough not to stick
8. Place filling and dampen edges with a brush.
9. Fold making pleats on one side.
10. Heat up wok and add oil.
11. Place potstickers side by side in wok.
12. Let color underneath. Pour a little salted water in the center of the wok.
13. Bring to a boil , turn down heat and cook covered until water has
evaporated about 8 to 9 minutes.
FILLING
1. Blanch cabbage. Drain and process it.
2. Press to squeeze out all liquid from cabbage.
3. Grind meat and rest of ingredients in food processor, but cornstarch.
4. Stir meat, cabbage and rest of ingredients together adding cornstarch last.
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NOTES : The cabbage must be drained very well
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