“POT-STICKERS” OR
MEAT DUMPLINGS窩貼:
home-made dough****
1 ¼ cup all
purpose flour
dash of salt
½ tbsp. lard
or vegetable shortening, melted
warm water
filling:
8 oz. minced
pork
1 tbsp.
finely chopped green onions
½ cup good
stock
seasoning for filling:
½ tsp. each
salt and sugar
2 tsp.
tapioca starch
2 tsp. light
soy sauce
½ tsp. rice
wine or dry sherry
dash of
white pepper and sesame oil
red vinegar 鎮江醋 and
ginger strips to serve
2-3 tbsp. oil
***ready-made pot-sticker wrappers may be bought at
Chinese supermarkets***
Add seasoning into pork together with green onions.
Mix and stir together, using a pair of chopsticks mixing in one direction,
until well mixed.
Sift flour and salt together into a large bowl. Add
lard and sufficient amount of warm water to make into soft dough. Knead until
smooth. Cover with towel and let rest 30 minutes. Divide dough into 12 equal
pieces.
Roll each dough portion out into a thin round and fill
it with filling. Bring top and bottom flap to meet in the middle into a
crescent shape, sealing edges well with a dab of water.
In a large heavy non-stick skillet, heat 1-2 tbsp. oil
over high heat until very hot. Arrange dumplings, sealed-side up, in a concentric
ring in the skillet. Cook over high heat until bottoms are slightly-browned. Pour
in stock and cover skillet with a lid. Cook for 5-10 minutes over medium heat
until stock has evaporated. Remove lid, add 1 tbsp oil and continue cooking
over medium-high heat to fully brown bottoms of dumplings and further cook the
filling.
Cover skillet with a large serving plate, turn over
and allow dumplings to fall onto it
Serve immediately with vinegar and ginger as a dipping
sauce.
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