MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: POTSTICKERS, Part 1 of 2
  Categories: Appetizers, Chinese, Usenet
       Yield: 2 Dozen
  
 MMMMM---------------------------DOUGH--------------------------------
       2 c  Flour, all-purpose
     1/2 c  Water
 
 MMMMM--------------------------FILLING-------------------------------
     1/2 lb Pork, ground
     1/2 sm Chinese (Napa)
            -cabbage, cored
            -and chopped
       1    Green onion,
            -coarsely chopped
       2    Ginger (fresh),
            -thumb-sized slices,
            -minced
       2    Water chestnuts,
            -chopped
       1 t  Salt
     1/2 t  Sugar
       1 pn White pepper
       1 t  Sesame oil
            TO COOK
       5 T  Vegetable oil
       1 c  Water
 
 MMMMM---------------------------SAUCE--------------------------------
            Hot chili oil
            Red rice vinegar
            Soy sauce
  
   In a bowl, combine flour and water, mixing to form a ball.  Remove to
   a floured board and knead with your palm for about 3 minutes.  Shape
   into a ball, cover with a damp towel, and let stand for about 10
   minutes.
   
   Make the filling by combining the filling ingredients above.
   Refrigerate until ready to use.
   
   To shape and assemble, knead dough for about 3 minutes.  Roll into a
   cylinder that is about 1 inch in diameter. Cut off the ends, then cut
   into about 24 pieces, each about 3/4-inch wide. With the cut side up,
   press the dough down with your palm to flatten. Use a rolling pin to
   make pancakes about 2 1/2 - 3 inches in diameter. (They get quite
   thin; that’s what you want.)
   
   Spoon about 1 tablespoon of filling into the center of each pancake.
   Fold the dough over to make a half circle and pleat the edges firmly
   together.
   
   To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate
   heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it
   sizzles quite a bit. Don't get burned!) When oil is hot, place
   potstickers, seam side up, in skillet and agitate (shake) for 30
   seconds. Pour in water, cover and gently boil over moderate heat for
   7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T
   oil. Tip skillet to distribute oil evenly; watch carefully
   (uncovered) to prevent sticking. When bottoms are brown (usually
   several minutes later), remove from heat and carefully lift out
   potstickers with spatula.
   
   To serve, turn potstickers over (dark side up) and arrange on serving
   platter. Combine chili oil, vinegar and soy sauce in proportions to
   suit your taste and offer sauce for dipping. Alternatively, cut up a
   hot chili pepper into red rice vinegar.
   
   NOTES:
   
   *  Delicious Northern Chinese snack and hacker’s staple -- Hackers on
   both coasts and most places in between love potstickers (though if
   you're from the Right Coast, you probably know them as Peking
   Ravioli, or just ravs. This recipe is based on one found in Chef
   Chu’s Distinctive Cuisine of China. Total preparation time is about
   45 minutes. They don't come out as good as the ones from Cho’s in
   Mountain View, but if you don't happen to be within 45 minutes of
   Mountain View, they'll do very nicely, thank you. Yield:  Makes about
   2 dozen.
   
   *  You can freeze uncooked potstickers for later use, if you squeeze
   out the water from the cabbage during preparation (in a colander or
   cheesecloth). Freeze potstickers separately on cookie sheets until
   firm, then put them in plastic bags. When rolling out the pancakes,
   leave the centers slightly thicker than the edges. A thicker center
   will hold up better during the browning.
   
   *  If you prefer, steam potstickers for about 12 minutes over boiling
   water instead of pan-frying.  (No self-respecting hacker would be
   caught eating steamed potstickers, though.)
   
   *  These are really not hard to make, and come out quite nicely!
   Following the dough recipe above leads to a fairly dry and floury
   dough; this makes it hard to roll out and pleat. Feel free to add a
   little more water. There are also now commercially available
   potsticker presses that take care of folding and pleating; they're
   cheap and plastic and work rather well.
   
   *  The perfect potsticker is uniformly brown with a thick brown area
   on the bottom (where it sticks to the pot); it seems that achieving
   this only comes with practice. I tend to fry both sides a bit before
   adding the water; this helps. Beware of too much heat; the bottom
   will bubble and crack.  This doesn't taste any different, but doesn't
   look as nice.
   
   *  If you don't cook the whole batch at once, store the potstickers
   so that they don't touch; the dough tends to stick to itself, so the
   potstickers may tear as you remove them.
   
   *  Many restaurants serve Hoy Sin sauce (hoisin) instead of hot sauce.
   
   : Difficulty:  moderate.
   : Time:  45 minutes.
   : Precision:  measure the ingredients.
   
   : Chris Kent
   : DEC Western Research Lab, Palo Alto, California
   : kent@decwrl.DEC.COM
     {ihnp4,ucbvax,decvax}!decwrl!kent
   
   : Copyright (C) 1986 USENET Community Trust
  
  
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