Pot Stickers

By khojnicki

Ingredients

• Dough:
• 2 c AP flour
• 1/8 tsp salt
• 1/2 c hot water
• 2 tbsp cold water
• Filling:
• 2 c napa cabbage, diced
• 1 tsp salt
• 1 c ground pork
• 1/4 c green onion, minced
• 2 tsp ginger, grated
• 1 tbsp garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 2 tbsp sesame oil
• 2 tsp rice vinegar
• 1/2 c chicken stock
• 2 tsp cornstarch
• Vegetable oil, water and vinegar for frying
• Sauce:
• 2 tbsp ginger, shredded
• 1/2 c rice vinegar
• 1 tbsp sesame oil

Preparation

Step 1

• 1 Sift together the flour and salt. Make a well in the center add the boiling water. Mix together with a wood spoon or spatula.
• 2 Cover and let set for 5 minutes, and then add the cold water and mix to combine. Cover and let set for 15 minutes.
• 3 Turn out onto a floured board and knead until smooth, sprinkling additional flour as needed, for about 15 minutes.
• 4 Divide dough into two parts and roll each out 1 inch (2.4 cm) in diameter and about 12 inches (29 cm) long. Cut the rolls into ½ -inch (1.2 cm) slices. Lightly flour, then flatten and roll out each piece to a 3-inch (7.2 cm) diameter circle, ⅛ inch (.3 cm) thick. The wrappers can be dusted with tapioca powder and stacked.

• 1 Mix cabbage with the 1 teaspoon salt. Allow to sit for 30 minutes, then wrap in cheesecloth and squeeze to remove as much moisture as possible.
• 2 Combine cabbage with remaining filling ingredients. It should bind together; if not, add a little more cornstarch.
• 3 To assemble the dumplings, place about 1 tablespoon filling in the center of each wrapper and shape the filling into a strip.
• 4 Fold the wrapper over to make a half-moon shape and pinch the edges together at the center of the arc, leaving the two ends open.
• 5 With your fingers, make about 3 to 4 pleats in one side of the opening at each end. Pinch all along the edges to seal.
• 6 Remove the finished pot-sticker to a tray dusted with flour or cornstarch; keep covered with a cloth.
• 7 To cook, heat a heavy 10-inch (24 cm) skillet over high heat until drops of water sprinkled into it sizzle and dry up. Add oil to coat the bottom evenly.
• 8 Add enough pot-stickers to fill the pan, arranging them closely together with pleated sides up. Pan-fry over medium heat for 2 minutes, or until the bottoms are lightly browned.
• 9 Mix water with vinegar and add to skillet. Cover the skillet and cook for 6 to 8 minutes or until the liquid is evaporated.
• 10 Remove cover and continue to pan-fry until they can be moved around easily. Remove from the heat and transfer to a serving platter, brown side up.
• 11 Combine sauce ingredients. Serve pot-stickers hot with ginger and vinegar sauce on the side.