Ingredients
- GUEST CHEF: MING'S Mother (IRIS LEE TSAI)
- PORK AND Ginger root FILLING:
- 2 cups chopped napa cabbage
- 1/2 tablespoon salt
- 1/2 pound ground pork (Do not get lean pork, body fat will work for juicy and flavorful dumplings)
- two tablespoons minced ginger root
- 1 1/two tablespoons minced garlic clove
- two tablespoons thin soy sauce
- 3 tablespoons sesame oil
- 1 egg
- one to two cups chicken stock or water
- Warm Water DOUGH:
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 to at least one 3/4 cups boiling water
- SPICY SOY DIPPING SAUCE:
- 1/3 cup thin soy sauce
- 1/3 cup grain wine vinegar
- 1/3 cup sliced scallions
- 1 teaspoon sesame oil
- 1 tablespoon sambal
Directions
PORK AND Ginger root FILLING:
Sprinkle cabbage using the 1/2 tablespoon of salt and let are a symbol of half an hour. Put the cabbage on the clean dishtowel or cheesecloth and squeeze out water. The dryer the cabbage the greater. Inside a large bowl completely mix the cabbage with all the other ingredients, except the chicken stock. Prepare a tester to determine the seasoning.
Warm Water DOUGH:
In a stainless-steel bowl mix flour and salt. Gradually add warm water to flour in 1/4 cup increments. Mix with chopsticks until a ball is created and also the dough isn't hot to deal with. On the floured surface, knead dough until it might be an even, elastic ball. Place in bowl and canopy having a moist cloth. Let it rest not less than one hour. Focusing on a floured surface with floured hands, unveil dough to create a lengthy 'noodle', 1-inch across. Cut 1/2-inch pieces and switch on them therefore the cut sides are facing up. Flatten together with your palm and unveil thin utilizing a moving pin. The dumpling wrapper should finish up about 3 inches across.
MAKING THE DUMPLINGS: Convey a small mound of filling in the center of the wrapper. (Be cautious to not touch the perimeters using the filling because this will hamper proper sealing from the dumplings. Nothing's more unpleasant than dumplings breaking during cooking.) Fold the wrapper in two to create a half moon shape. Beginning on a single finish fold/pinch the wrapper tightly together. Proceed with this particular fold/pinch method before the dumpling is totally sealed. You will see roughly 10-14 folds per dumpling. Rest the dumplings using the folded edges upright .
COOKING THE DUMPLINGS: Inside a hot saute pan coated well with oil, place pot stickers flat side lower and prepare before the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be cautious, the liquid will splatter! The stock will steam the pot stickers. Check them in five minutes weight loss stock may be required. The secret here's that when the dumplings are firm and fully cooked the stock will evaporate and also the bottoms will crisp-up again.
SPICY SOY DIPPING SAUCE:
Combine all and serve in a tiny bowl.
PLATING: Serve pot stickers on the large platter lined with lettuce having a bowl of dipping sauce quietly.
