Recipe ingredients and directions:

1 lb ground pork

1-2 Tbsps. chopped scallions

1 tsp. more or less chopped cilentro

1-2 tsps. gingerroot, chopped fine

1 1/2 Tbsp. dark soy

1 Tbsp. Shao Hsing wine or dry sherry

1 tsp. sesame oil

Gyoza skins or small egg roll wrappers (available from oriental grocery)

1/4 cup light soy

1-2 tsp. rice vinegar or white vinegar

1 tsp. finely slivered gingerroot

Mix pork, scallions, cilentro, gingerroot, soy, wine or sherry and

sesame oil in a bowl. Let stand about 15 minutes or a half hour to

let the flavors mix.

Prepare dipping sauce by mixing slivered gingeroot with light soy

and vinegar in a bowl. Let stand.

To assemble pot stickers, take a gyoza skin or egg roll wrapper

(If you use square egg roll wrappers, cut off the corners to make

them rounder.)

Place about 1/2 teaspoon or slightly more of the filling in the

center. Moisten the edges of the skin or wrapper with water and

fold over into a half circle, squeezing the edges so they stick

together.

Now the tricky part. Start pleating the edges and squeezing them.

AFter the edges are pleated take the dumpling and flatten the bottom

by pushing it down gently on a flat surface. Then, pull the ends

toward you slightly to make half-moon shape.

To cook, spray a frying pan with non-stick spray. Heat the pan on

high. Place the dumplings inside and brown the bottoms of the

dumplings. Should take about a minute or two. Then, pour about

1/3 cup of water or chicken stock quickly into the frying pan and

cover. Let the dumplings steam for about 3-5 minutes.

Take the kuo tieh out and arrange them on a plate on their sides

so that the browned bottoms are showing. Serve and pass the dipping

sauce.

Category: Asian Recipes