Chinese-style Dumplings(Potstickers)

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This is originally from Bobby Flay, with many changes.

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Ingredients

  • Dough:
  • 4 cups AP flour
  • 1/4 tsp salt
  • 2 cups hot water
  • Filling:
  • 8 oz. Pork steak, or 2 chicken breasts
  • 11/2 cup chopped chinese cabbage
  • 1/2 cup chopped green onions
  • 1 egg, beaten
  • 2 tblsp chili paste
  • 1 tblsp hoisin
  • 2 tblsp cornstarch
  • 2 tsp grated ginger
  • 1 tsp Chinese 5 spice powder
  • 1 tblsp garlic,grated fine
  • 1 tblsp oyster sauce
  • 2 tsp sesame oil
  • 1 tblsp sherry
  • Salt and pepper
  • Sauce:
  • 1 cup black vinegar
  • 1/4 cup rice vinegar
  • 2 tblsp hoisin sauce
  • 2 tblsp lime juice
  • 1 tblsp chili paste
  • Cilantro, mint, and basil, chopped

Preparation

Step 1

Whisk the flour and saly. Then add the water and form a ball. It should feel like play dough. Let this rest while you make the filling.
Place the meat into your cuisinart in chunks and pulse till it looks like burger. Add the remaining ingredients and pulse to combine. You can fry a bit to test, but it's going to be good.
Mix your sauce ingredients.
To form the dumplings, flour your surface. Roll your dough out and cut with a 3 inch cutter. Place a scant tblsp of the filling in center. Wet the edge of round, now either press together like a half circle or fold 3-4 pleats on one side for a more authentic look.
Now let's cook! In a large skillet add 2 tblsp oil, I like peanut for flavor. Fry till brown on one side then add 3 tblsp or so of water , put the lid on your pot, and lower your heat. In about 3 minutes remove lid and make sure they are cooked through, crisp them up a bit. Serve with sauce.
Any leftovers freeze well and are there for a quick lunch. Or as a side to your next chine se meal.

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