T.G.I. FRIDAY'S POT STICKERS

T.g.i. Friday's Pot Stickers image

Provided by Starfire aka Wendy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 1/2 cups flour (dough)
1/2 teaspoon salt
1 cup hot water
1 tablespoon vegetable oil
1 lb ground pork (filling)
2 tablespoons Kikkoman soy sauce or 2 tablespoons tamari soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons ginger, grated fresh
1/4 teaspoon sugar
1 dash salt and pepper, to taste
3 green onions, chopped
1 egg
1 tablespoon cornstarch
1 (9 ounce) can water chestnuts, finely chopped
1 garlic clove, minced
1/2 cup Kikkoman soy sauce (Dipping Sauce)
1/4 cup rice wine vinegar
1 teaspoon chili oil (OR a small spoonful of Hunan sauce)
1 green onion, finely chopped (greens too)

Steps:

Combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. Allow the dough.
to rest for 20 minutes, covered.
Combine the dipping sauce ingredients in a small bow l; set.
aside.
Combine the filling ingredients. Roll the dough out about 1/8" thick. Use a biscuit cutter or.
a glass to cut out 3" circles.
Brush a little water around the edges of the circles. Place about 2.
teaspoons filling in center. Fold the circles in half and press to seal, making sure to squeeze out any.
air.
To cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
about 5 minutes. Drain well. (The dumplings may be frozen at this point to use later.) This about.
8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat.
Add dumplings and fry themuntil nicely brow ned on one side. Drain on paper towels. Serve with the.
dipping sauce.