Chinese Pot Stickers Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water,
sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop
it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the
water and add the cabbage to the meat mixture. Set mixture aside until ready to
assemble pot stickers.
Pastry
5 cups flour
2 cups water
Mix flour and water. Keep it rather soft for ease in handling. Let it rest for
10 minutes. Cut or pull off walnut-size balls and roll each one out to the size
of a 3-inch circle. The edges of the dough should be thinner than the middle.
Fill each round with approximately 1 teaspoon of meat filling. Pinch together in
the shape of a half moon.
Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped
Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers
up close together in the skillet with the seam side up. Saut� over medium heat
for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and
steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce
and cilantro. |