Pot stickers (huo tip)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pot stickers (huo tip)
  Chinese    Pork    Appetizers  
Last updated 6/12/2012 1:18:47 AM. Recipe ID 49814. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pot stickers (huo tip)
 Categories: Chinese, Pork, Appetizers
      Yield: 1 Servings
 
  2 1/2 c  Flour *
      1 c  Water *
      2 oz Cabbage (1/2 cup cooked and
           - chopped)
    1/2 lb Lean ground pork
      1    Green onion, chopped
      1 ts Chopped ginger
      1 tb Tientsin Preserved Vegetable
           - rinsed and chopped
      2 tb Oil
      1 c  Chicken stock

MMMMM-------------------------SEASONING------------------------------
    1/4 ts Salt
    1/4 ts Sugar
      1 ts Thin soy sauce
      1 ts Oyster sauce
      1 ts White wine
           Dash of pepper
      2 ts Cornstarch

MMMMM----------------------------DIP---------------------------------
      2 ts Thin soy sauce
      1 ts Hot spiced oil
      1 ts White Vinegar
 
  Combine flour and cold water in large mixing bowl. Mix thoroughly to
  form dough.  Cover with damp cloth; let stand for 20 minutes. *
  
  Cook cabbage 2 minutes in boiling water.  Rinse in cold water, and
  drain. Squeeze dry of all excess moisture. Chop fine; set aside.
  
  Place the ground pork, chopped green onion, chopped ginger, and
  preserved vegetables together on chopping board. Mix and chop with
  the clever for approximately
       15    strokes.
  
  Add "seasoning" and the cabbage to the pork mixture and mix
  thoroughly.
  
  After dough has set for 20 minutes, knead it for 1 minute and then
  form into 2 to 3 rolls, approximately 1-1/2 inch in diameter. Cut
  each roll of dough into slice 1-1/2 inch thick.
  
  With a small rolling pin, or heel of hand, flatten each piece of
  dough into a thin patty, 3 inch in diameter. Place 1/4 tablespoon of
  the pork mixture in the center of each patty. Fold in half, and seal
  the edges by pressing firmly together with your fingers. (Help
  ready-made skins to seal by applying egg white to the edges.)
  
  Set each pot sticker with the straight edge on a platter, pressing
  firmly so as to form a flat base. Each pot sticker should be made to
  stand upright, rather than allowed to rest flat on its side.
  
  Heat frying pan and add 2 tablespoon oil.  On medium heat, pan-fry pot
  stickers.  Cook on the base surface only. Pan-fry 2 minutes, until
  the base side is nicely browned.
  
  Add 1 cup chicken stock to the pot stickers.  Cover and cook over
  medium heat for approximately 7 minutes, until most of the chicken
  stock is absorbed.  Remove to platter.
  
  Mix thin soy sauce, hot spiced oil, and white vinegar to use as
  condiment for Pot Stickers.
  
  * Pot sticker skins can be purchased at Chinese groceries.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 49814 (Apr 03, 2005)

[an error occurred while processing this directive]