*  Exported from  MasterCook II  *

        Pot Stickers (Peking Kuo-Tieh Steamed & Sauteed Dumplings)

Recipe By     : Kenneth Lo's New Chinese Cookery Course (p. 241)
Serving Size  : 30   Preparation Time :2:00
Categories    : Ethnic - Chinese                 Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 175      Grams         Flour,All-Purpose -- (6 ounces)
 300      Milliliters   Boiling Water -- (11 ounces)
   2 1/2  Tablespoons   Cold Water
   2      Slices        Ginger,Fresh,Peeled,Chopped
   2                    Spring Onions,Chopped
 250      Grams         Pork,Lean,Ground -- (9 ounces)
   1      Teaspoon      Salt
   1      Tablespoon    Soy Sauce
   1      Teaspoon      Sugar
 250      Grams         Chinese Cabbage -- (9 ounces)
   1      Pinch         Black Pepper
   1      Tablespoon    Red Chili Oil
   5      Tablespoons   Vegetable Oil
   2      Tablespoons   Ginger,Fresh,Peeled,Shredded
   5      Tablespoons   Rice Wine Vinegar
   2      Tablespoons   Soy Sauce

For the dough:

1)  Sift the flour into a bowl and mix in the boiling water.  Leave for 5 minutes.  Add the cold water, then knead well.

2)  Make the filling for the dumplings.

3)  When ready to fill the dumplings, form the dough into a long roll and cut it into about 30 equal-sized pieces (about 1 inch thick each).  Roll each piece into a flat pancake and place a teaspoon of the pork stuffing in the centre.  Fold the pancake in half to form a half circle and seal the edges. Repeat the process until all the ingredients are used.
 

For the filling:

1)  Finely chop the ginger and spring onions.  Mix the minced pork with the ginger, spring onions, salt, soya sauce, sugar, 1 Tablespoon of water and the chili oil.

2)  Finely chop the Chinese cabbage and season lightly with salt and pepper.  Add to the pork mixture, combining well.
 

To cook:

1)  Heat 3 Tablespoons of vegetable oil in a frying pan over medium heat.  When hot, tilt the pan so that the surface is evenly coated in oil.  Arrange the dumplings evenly over the surface and fry over high heat for 2 1/2 minutes, until the bases of the dumplings are browned.

2)  Pour 600 milliliters of hot water down the side of the pan.  Cover and continue to cook over high heat until almost all the water has evaporated.

3)  Add 2 Tablespoons hot vegetable oil down the side of the pan.  Lower the heat and continue to cook, covered, until all the water has evaporated.

4)  Remove from the heat.  Use a fish slice or spatula to gently loosen the dumplings from the bottom of the pan.  Place a large serving dish face-down over the dumplings.  Quickly turn the pan and dumplings over on to the dish, so that the browned side of the dumplings is face upwards.
 

For the sauce:

Mix the shredded ginger with the soy sauce and vinegar and pour over the dumplings.

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