Pot Stickers

Source: Chinese Cookery by Rose Cheng & Michele Morris HPBooks

Makes 48 pieces

Preparation time: 1:30 hours

Tips: Great finger food for a informal party

Pot Stickers

Fried Pork Dumplings

Ingredients

Preparation

DOUGH:

2 1/2 cups all-purpose flour

2/3 cup boiling water

1/3 cup cold water

DIPPING SAUCE (Sesame Soy):

1/4 cup light soy sauce

2 teaspoons sesame oil

2 tablespoons rice vinegar or white vinegar.

Combine in a small bowl and place at table for dipping.

TO FRY AND COOK:

6 tablespoons vegetable oil, about, to fry

1 1/3 cups water

DOUGH:

1. Place flour in a large bowl. Make a well in the center. Slowly add boiling water. mixing with a fork or chopsticks. Add cold water; mix dough until smooth.

2. Cover bowl with a damp cloth towel and let stand 15 minutes while preparing the filling.

FILLING:

1. To blanch cabbage, bring 4 cups water to a boil in a wok or large pot; add cabbage. Cook 1 minute; drain. Quickly plunge cabbage into cold water. Drain well, squeezing to remove excess water. Chop blanched cabbage very fine.

2. Combine ground pork, wine, ginger root, green onions, soy sauce, salt, lard or vegetable oil and sesame oil in a large bowl.

3. Add chopped cabbage to pork mixture. Mix 2 to 3 minutes to combine thoroughly; set aside.

ASSEMBLY:

1. Place dough on a floured surface and knead until smooth. Divide dough into 4 portions. Use your hands to shape each piece into a roll 12 inches long. Chop roll into 12 equal pieces with a cleaver.

2. Roll each piece between your palms into a small bowl, then pat flat. Use a rolling pin to roll out each piece to a circle 2 1/2-inch in diameter. Put a circle in the palm of your hand. Place 1 tablespoon pork filling in center. Fold center over filling to make a half circle and pinch once at the top. Make 2 or 3 pleads on each side and pinch together to seal. Dumpling should resemble a crescent.

3. Heat a 12-inch skillet over high heat 30 seconds to 1 minute. Add 2 tablespoons oil; heat 30 seconds. Carefully place half the dumplings pleated-side up around edge of skillet without overlapping and then in center of skillet. Fry until bottoms are golden, about 1 minute. Add 2/3 cup water. Cover and cook until 1 to 2 tablespoons water remain. Add 1 tablespoon oil to skillet. Cook cover over low heat 1 to 2 minutes. Remove from heat.

4. Place a large plate over skillet and invert quickly. Remove skillet. Repeat with remaining dumplings, vegetable oil and water. Arrange dumplings on a platter. Garnish with Chinese parsley, if desired.

Serve hot with Sesame Soy Dip.

NOTE: makes about 48 dumplings. Appetizer for about 12 people. They freeze well prior to frying and cooking.