Our Recipe Collection
Chinese Pot Stickers
Dumpling Mixture
2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/2 c cold water
3/4 c boiling water
Filling Mixture
1/2 lb. bok choy leaves
1/2 lb. ground pork, cooked and drained
1 scallion, minced with tender green top
2 Tbsp. dry sherry
2 tsp soy sauce
1/4 tsp ginger
1/4 tsp sugar
Fresh Chili Dip
1/4 c finely chopped red and green chili peppers
6 Tbsp. soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. sesame oil
1/2 c vegetable oil for frying
Put 1 cup flour in a medium-sized bowl and add cold water, blending well. Mix and knead into a soft dough. Place the second cup of flour in a separate mixing bowl. Add boiling water gradually, mix and knead into a soft dough. Blend doughs together and knead until elastic, but not sticky. Cover with a damp towel and allow to rest for 15 minutes.
Steam bok choy until tender. Mince, squeezing out excess water. Blend with pork, scallions, sherry, soy sauce, and sugar.
Roll dough into a long tube, about 1 inch in diameter. Divide into 18 portions. Flour each dumpling and roll into thin circle. Put about 1 tablespoon filling in the center of each dumpling. Moisten edges and pinch to seal. Repeat for 18 dumplings. Cover with damp towel.
Make chili sauce by blending chili peppers with soy sauce and vinegar. Heat sesame oil and pour over all.
Meanwhile, put 2 tablespoons oil in a big skillet, distributing evenly over skillet surface. Place all pot stickers in the skillet and pour in cold water until it comes halfway up the sides of the pot stickers. Cover and heat to boiling. Cook for 3 minutes.
Remove skillet from heat and drain liquid. Rearrange pot stickers. Add remaining oil to the pan, being careful to distribute evenly. Cover pan and fry on low heat until the bottoms of the pot stickers are brown, about 10 minutes. (If pot stickers stick to the pan, they are not brown enough.)
Makes 19 pot stickers. Each serving: 150 calories; less than 1 g dietary fiber; 11 g carbohydrates; 5 g protein; 10 g fat (1 g saturated fat); 11 mg cholesterol; 444 mg sodium.