Title: Kuo-T'ieu (Fried Pork Dumplings)
Categories: Chinese Dumpling
Yield: 6 Servings
| 3 | c | Flour, all-purpose |
| 2/3 | c | Water; warm |
| 1/3 | c | Water; cold |
| 1 | lb | Pork, ground |
| 10 | oz | Water chestnut; diced |
| 3 | tb | Soy sauce, mushroom flavor |
| 3 | tb | Oil, vegetable |
| 2 | tb | Sherry |
| 2 | tb | Cornstarch |
| 1 | tb | Scallion; chopped |
| 1 | tb | Gingerrott; chopped |
| 2 | ts | Salt |
| 2 | tb | Oil, sesame |
Add warm water to flour, mix with chopstick, then add cold water and
knead it very well. Stand for 15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt, sesame oil, soy
sauce, wine and cornstarch.
Place dough onto foured board and knead until smooth. Divide dough into
40-50 pieces. Flatten each piece with hand and roll into 2-3" round thin
pancakes. Put 1 to 2 teaspoons of filling in center then fold over to make
a half moon and pinch edges together.
Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan without overlapping. Fry
2 minutes or until bottom is golden. Add 2/3 cup cold water, cover and cook
until water has evaporated. Add 1 Tablespoon oil to side of pan and fry
another minute and serve immediately. (I use a 12 inch cast iron skillet
for this and use more than the 2 tablespoons oil mentioned above; I also
use more than the 1 T oil at the end. Swirl the oil around the pan when you
add it at the end...this helps removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil, chopped ginger, and
chopped scallions.
My friends have told me that they have not had better dumplings than
these in any restaurant. Try this and let me know what you think! Posted on
Genie by DSCHWARTZ [DAVE] "I got the recipe from a guy that used to teach
Chinese cooking here in Richmond, VA.", reposted by DonW1948@aol.com
Submitted By DONW1948@AOL.COM On 19 JUN 1995 200002 ~0400