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