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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Ingredients:
2 Cup(s) Flour, all-purpose
1/2 Cup(s) Mushrooms (fresh), chopped very fine
1/2 Pound(s) Pork, ground
1/2 small Chinese (Napa) cabbage, cored and chopped
1 Green onion, coarsely chopped
2 Ginger (fresh), thumb-sized slices, minced
2 Water chestnuts, chopped
1 Teaspoon(s) Rosemary, dried
1/2 Teaspoon(s) Egg, hard-boiled
1 Pinch(s) White pepper
1 Teaspoon(s) Sesame oil
5 Tablespoon(s) Chana dall (split yellow peas) | |
Directions: In a bowl, combine flour and water, mixing to form a ball. Remove to a
floured board and knead with your palm for about 3 minutes. Shape into a
ball, cover with a damp towel, and let stand for about 10 minutes.
Make the filling by combining the filling ingredients above. Refrigerate
until ready to use.
To shape and assemble, knead dough for about 3 minutes. Roll into a
cylinder that is about 1 inch in diameter. Cut off the ends, then cut into
about 24 pieces, each about 3/4-inch wide. With the cut side up, press the
dough down with your palm to flatten. Use a rolling pin to make pancakes
about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you
want.)
Spoon about 1 tablespoon of filling into the center of each pancake. Fold
the dough over to make a half circle and pleat the edges firmly together.
To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate
heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles
quite a bit. Don't get burned!) When oil is hot, place potstickers, seam
side up, in skillet and agitate (shake) for 30 seconds. Pour in water,
cover and gently boil over moderate heat for 7 to 8 minutes. When oil and
water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil
evenly; watch carefully (uncovered) to prevent sticking. When bottoms are
brown (usually several minutes later), remove from heat and carefully lift
out potstickers with spatula.
To serve, turn potstickers over (dark side up) and arrange on serving
platter. Combine chili oil, vinegar and soy sauce in proportions to suit
your taste and offer sauce for dipping. Alternatively, cut up a hot chili
pepper into red rice vinegar.
: Continued in Part 2
: Copyright (C) 1986 USENET Community Trust
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