Potstickers - 3

Recipe Ingredients

		Wrappers
2 cups	125g / 4.4oz	All-purpose flour - plus more
		Kneading
1 cup	237ml	Boiling water
		Filling
2 1/2 cups	100g / 3.5oz	Napa cabbage leaves - cut
1		Chunks
1/4		Ginger - peeled
2		Green onions - trimmed and
		Into 1" lengths
2 tablespoons	30ml	Cilantro leaves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Sugar
1 tablespoon	15ml	Light soy sauce
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Cornstarch
1/2 lb	227g / 8oz	Pork butt; trimmed of fat - cut into 1 1/2" cube
		To Fry
2 tablespoons	30ml	Peanut oil
1/2 cup	118ml	Chicken stock - mixed with
1 1/2 cups	355ml	Water
		Soy Vinegar Chile Sauce
4 tablespoons	60ml	White vinegar
2 tablespoons	30ml	Light soy sauce
3		Chile oil
1 teaspoon	5ml	Cilantro - minced

Recipe Instructions

Put flour into a food processor fitted with a metal blade. As soon as water comes to a boil, with the machine running, pour down the feed tube in a steady stream. Process until dough forms a rough ball and pulls away from sides, about 30 seconds. Turn out onto a work surface. Flour lightly and knead until dough no longer feels sticky and has a firm, smooth consistency, about 2 minutes. Cover and let rest while preparing filling.

Put half the cabbage leaves in a food processor. Pulse 4-5 times to a coarse mince. Remove. Process remaining cabbage in same manner. Wrap cabbage in a towel and squeeze out as much liquid as possible. You should have about 1 1/4 cups. Set aside.

With processor running, drop ginger, green onions and cilantro down feed tube; process until finely minced, about 15 seconds. Add salt, white pepper, sugar, soy sauce, wine, sesame oil and cornstarch; pulse to mix. Add pork; process until finely ground, about 20 seconds. Return cabbage to processor; pulse to mix. Do not puree. Remove to a bowl, cover and refrigerate.

Dust dough with flour. Knead 2-3 minuets or until smooth. Roll out to an 1/8" thick sheet. Cut out 4" rounds; keep covered.

Put 1 tbs filling in center of a round. Bring sides of round up over filling and pinch edge of top of arc to seal. On curved rim of near side, make 3 small pleats to the left of center; make 3 pleats in the opposite direction along the other side. Pinch pleated side together with unpleated side to enclose filling to make a 1/2" flat border on top. Set dumpling on flat surface with its pleated side facing away from you. Put both thumbs on the smooth side pushing filling forward away from you while pulling ends toward you to form a pouch or belly. Gently flatten dumpling's bottom to create a platform. Set on a tray, cover and refrigerate, or freeze until ready to cook. Repeat, making remaining dumplings.

Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange 8-10 dumplings platform side down in skillet, touching each other in a spiral fashion. Fry until bottoms are browned and crusty, about 1 minute. (Lift one to check.) Add enough diluted chicken stock to come halfway up dumplings; bring to a boil. Reduce to a low boil and cover; cook until liquid has been reduced (about 7 minutes.) Gently shake pan from time to time. Pan should not be dry before cooking time is up; therefore, add water if it reduces too quickly. Remove cover and nudge with a spatula to loosen dumplings. Increase heat to high, and fry until pan is dry and dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat plate over potstickers an turn pan upside down. Repeat with remaining dumplings.

Combine dipping sauce ingredients together, stir once or twice and serve with dumplings.

Source:
Connie Halliday

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.