Honolulu Potstickers

Recipe Ingredients

		Dumpling Dough
3 cups	187g / 6.6oz	Flour
3/4 cup	177ml	Warm water
1		Egg - beaten
		Filling
3/4 lb	340g / 11oz	Ground lean pork
2 teaspoons	10ml	Msg - (optional)
1 1/2 teaspoons	7.5ml	Salt
6 tablespoons	90ml	Soy sauce
6 tablespoons	90ml	Sesame oil
1 1/2 cups	93g / 3.3oz	Chopped green onions
2		Minced gingerroot - (1/2") - or more
2 1/2 cups	365g / 12oz	Chopped Chinese cabbage
		Oil - as needed

Recipe Instructions

To make dough, mix flour with water and egg. Stir to mix well and knead until soft dough is formed. Let stand 30 minutes before using.

To make filling, mix pork with small amount of water to make paste. Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and cabbage.

To make potstickers, roll dumpling dough into long roll about 1 inch in diameter and cut into 50 pieces. Flatten each piece with palm of hand and roll into thin, round pancake about 3 to 4 inches in diameter. Place about 2 tablespoons cabbage filling in center of each dough round. Fold over to form semicircle. Pinch edges together to form crimped edge.

Heat large skillet until drop of water sizzles in it. Add 2 teaspoons oil and heat. Place batch of dumplings, without overlapping, in skillet. Cook over medium heat until bottoms are golden. Reduce heat and add 2/3 cup water. Cover and cook until water has evaporated. Drain any remaining liquid from pan. Place serving plate over pan and invert so dumplings are served fried-side up. Repeat frying and steaming until all potstickers are cooked. Serve at once.

This recipe yields 50 potstickers.

Source:
The Los Angeles Times, 1992

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