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Crystal Garden Pot Stickers with Dipping Sauce

Skin:
3 C. flour
3/4 C. water

Filling:
1 lb. Chinese cabbage (Napa), chopped fine (about 8 C.)
1 3/4 t. salt, divided
1 lb. ground pork
1 1/2 C. chopped green onions
1/4 C. chopped ginger
2 t. sugar
2 T. soy sauce
1 egg, well beaten

Dipping Sauce:
1/2 C. sugar
2/3 C. vinegar
1 C. soy sauce
1 C. water
1 t. chili oil

In a bowl, combine the flour and water. Knead into a smooth dough; cover and let rest for 10 minutes.

Mix cabbage with 1 teaspoon of the salt, let rest 10 minutes then squeeze out excess water.

In a large pan, combine the pork, cabbage, onions, ginger, sugar, the remaining teaspoon salt, the 2 tablespoons of soy sauce and beaten egg. Cook until meat is no longer pink.

Roll dough into a long baton like roll and cut into 50 pieces. Flatten each into a small circle. Place a portion of the filling in each of the dough circles, moisten the edges with water and pinch together to seal. Cook in a hot water bath for 10 minutes, turning once. Serve with dipping sauce.

Dipping sauce:
In a saucepan, combine the sugar, vinegar, the cup of soy sauce, water and chili oil; simmer until blended.

Makes 3 cups.

Makes 50.

Note: You can substitute won ton wrappers for the dough in this recipe. Chili oil can be found in the Asian section of most supermarkets.
 

    
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