Pot Stickers (Chinese Steamed-Fried Dumplings)
chinese, dumplings, insert
1 x no ingredients
18 to 20 dumplings----- 4 ea Chinese dried mushrooms 2 TB vegetable oil 1 1/2 c Chinese cabbage -- finely : shredded 1 c fresh spinach leaves -- : finely shredded 1/2 c scallions -- finely sliced 1 ts garlic -- finely minced 1 TB fresh ginger root -- grated 1/2 c cooked Chinese noodles or : spaghetti -- chopped 1 TB soy sauce 2 TB sesame seeds -- toasted 2 ts Chinese sesame oil : salt to taste 1/3 pk dumpling wrappers (3 inch : rounds) : Dipping sauce----- 3 TB soy sauce 1 1/2 ts white vinegar : few drops : chili oil
1. Soak mushrooms in 1 cup boiling water for 20 to30 minutes, until soft. Drain and slice thin. Reserve mushroom stock for use in soup.
2. Heat oil in wok or skillet. Add cabbage, spinach, and scallions and cook until wilted. stir in remaining ingredients and cook, stirring, for 3 minutes. taste for seasonings and cool.
3. Fill 4 or 5 dumplings at a time. Lightly brush the upper half of each circle of dough with water and place a rounded teaspoon of filling in the center. Fold circle in half and pinch together in the center. Make one or two pleats on either side of this center mark and press the edges together to seal. Repeat until all the filling is used.
4. Heat 2 tbs. oil in a large skillet and place the dumplings in the pan with the flat side down. Cook, shaking the pan back and forth to keep the "pot stickers" from sticking, until the bottoms are golden brown. Pour in one cup of water and cover the skillet. Let the dumplings steam for 5 minutes, until ost of the liquid in the pan evaporates. transfer to a serving platter and serve with a dipping sauce.
DIPPING SAUCE:
1. Mix all ingredients together and serve with the dumplings.
Posted by Mary Riemerman
Recipe By : "The Tao of Cooking"
From: Mary Riemerman Date: 18 Nov 97
Yield: 1 servings