POTSTICKERS - STEP BY STEP

POTSTICKERS - STEP BY STEP image

Yield 36

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
3/4 cup plus 2 tablespoons boiling water
1/2 cup Napa cabbage, very finely chopped
8 ounces lean ground pork
1 green onion with top, finely chopped
2 tablespoons waterchestnuts, finely chopped
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon fresh ginger, minced
1/2 teaspoon sesame oil
1/4 teaspoon sugar
2 tablespoons vegetable oil, divided
2/3 cup chicken broth, divided
soy sauce, vinegar and chili oil

Steps:

Place flour in large bowl; make well in center. Pour in boiling water; stir with wooden spoon until mixture forms dough. Place dough on lightly floured surface; flatten lightly. To knead dough, fold dough in half toward you and press dough away from you with heel of hand. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes until smooth and elastic, adding additional flour to prevent sticking if necessary. Wrap dough in plastic wrap; let stand 30 minutes. For filling, squeeze cabbage to remove as much moisture as possible; place in large bowl. Add pork, onion, water chestnuts, soy sauce, sherry, cornstarch, ginger, sesame oil and sugar; mix well. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface; divide into 2 equal pieces. Cover one piece with plastic wrap or clean towel while working with other piece. Using lightly floured rolling pin, roll out dough to 1/8-inch thickness on lightly floured surface. Cut out 3-inch circles with round cookie cutter or top of empty can. Place 1 rounded teaspoon filling in center of each dough circle. To shape each pot sticker, lightly moisten edge of one dough circle with water; fold in half. Starting at one end, pinch curled edges together making 4 pleats along edge; set pot sticker down firmly, seam side up. Cover finished pot stickers with plastic wrap while shaping remaining pot stickers. To cook pot stickers, heat 1 tablespoon vegetable oil in large nonstick skillet over medium heat. Place 1/2 of pot stickers in skillet, seam side up. Cook until bottoms are golden brown, 5 to 6 minutes. Pour in 1/3 cup chicken broth; cover tightly. Reduce heat to low. Simmer until all liquid is absorbed, about 10 minutes. (15 minutes if frozen). Repeat with remaining vegetable oil, pot stickers and chicken broth. Place pot stickers on serving platter. Serve with soy sauce, vinegar and chili oil for dipping.