Kuo-t'ieu (fried pork dumplings)
Fried Pork Dumplings Chinese
Last updated 6/12/2012 1:21:33 AM. Recipe ID 53807. Report a problem with this recipe.
Title: Kuo-t'ieu (fried pork dumplings)
Categories: Chinese, Meats
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
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