Potstickers with soy~ vinegar & chile dippi
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Potstickers with soy~ vinegar & chile dippi
  Potstickers    Soy    Vinegar    Appetizers    Chiles  
Last updated 6/12/2012 1:19:00 AM. Recipe ID 50129. Report a problem with this recipe.
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      Title: Potstickers with soy~ vinegar & chile dippi
 Categories: Appetizers, Ethnic, Kooknet
      Yield: 6 Servings
      2 c  All-Purpose Flour; plus more
           -for kneading
      1 c  Boiling Water

  2 1/2 c  Napa Cabbage Leaves; cut
           -into 1" chunks
    1/4    Inch Ginger; peeled
      2    Green Onions; trimmed and
           -cut into 1" lengths
      2 tb Cilantro Leaves
    1/2 ts Salt
    1/4 ts White Pepper
    1/4 ts Sugar
      1 tb Light Soy Sauce
      1 tb Rice Wine
      1 tb Sesame Oil
      2 ts Cornstarch
    1/2 lb Pork Butt; trimmed of fat,
           -cut into 1 1/2" cubes

MMMMM---------------------------TO FRY--------------------------------
      2 tb Peanut Oil
    1/2 c  Chicken Stock; mixed with
  1 1/2 c  Water

MMMMM------------------SOY VINEGAR CHILE SAUCE-----------------------
      4 tb White Vinegar
      2 tb Light Soy Sauce
      3 dr Chile Oil
      1 ts Cilantro; minced
  Put flour into a food processor fitted with a metal blade. As soon as
  water comes to a boil, with the machine running, pour down the feed
  tube in a steady stream. Process until dough forms a rough ball and
  pulls away from sides, about 30 seconds. Turn out onto a work
  surface. Flour lightly and knead until dough no longer feels sticky
  and has a firm, smooth consistency, about 2 minutes. Cover and let
  rest while preparing filling.
  Put half the cabbage leaves in a food processor. Pulse 4-5 times to a
  coarse mince. Remove. Process remaining cabbage in same manner. Wrap
  cabbage in a towel and squeeze out as much liquid as possible. You
  should have about 1 1/4 cups. Set aside.
  With processor running, drop ginger, green onions and cilantro down
  feed tube; process until finely minced, about 15 seconds. Add salt,
  white pepper, sugar, soy sauce, wine, sesame oil and cornstarch;
  pulse to mix. Add pork; process until finely ground, about 20
  seconds. Return cabbage to processor; pulse to mix. Do not puree.
  Remove to a bowl, cover and refrigerate.
  Dust dough with flour. Knead 2-3 minute,s or until smooth. Roll out
  to an 1/8" thick sheet. Cut out 4" rounds; keep covered.
  Put 1 tb filling in center of a round. Bring sides of round up over
  filling and pinch edge of top of arc to seal. On curved rim of near
  side, make 3 small pleats to the left of center; make 3 pleats in the
  opposite direction along the other side. Pinch pleated side together
  with unpleated side to enclose filling to make a 1/2" flat border on
  top. Set dumpling on flat surface with its pleated side facing away
  from you. Put both thumbs on the smooth side pushing filling forward
  away from you while pulling ends toward you to form a pouch or belly.
  Gently flatten dumpling's bottom to create a platform. Set on a tray,
  cover and refrigerate, or freeze until ready to cook. Repeat, making
  remaining dumplings.
  Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange
  8-10 dumplings platform side down in skillet, touching each other in
  a spiral fashion. Fry until bottoms are browned and crusty, about 1
  minute. (Lift one to check.)
  Add enough diluted chicken stock to come halfway up dumplings; bring
  to a boil. Reduce to a low boil and cover; cook until liquid has been
  reduced (about 7 minutes.) Gently shake pan from time to time. Pan
  should not be dry before cooking time is up; therefore, add water if
  it reduces too quickly. Remove cover and nudge with a spatula to
  loosen dumplings. Increase heat to high, and fry until pan is dry and
  dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat
  plate over potstickers an turn pan upside down. Repeat with remaining
  Combine dipping sauce ingredients together, stir once or twice and
  serve with dumplings.
  Per serving: 275 calories, 12 g protein, 32 g carbohydrate, 10 g fat,
  2 g saturated fat, 25 mg cholesterol, 385 mg sodium, 2 g fiber.

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Recipe ID 50129 (Apr 03, 2005)

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