Chinese dumplings/potstickers

By mutzali

Ingredients

• pork filling:
• 1 lb ground pork
• 4 large napa cabbage leaves, minced
• 3 stalks green onions, minced
• 7 shitake mushrooms, minced
• 1/2 cup bamboo shoots, minced
• 1/4 (55g) cup ginger root, minced
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 2 Tbsp (corn starch
• dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
• 2 cups all-purpose flour
• 1/2 cup warm water
• flour for worksurface

Preparation

Step 1

In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.