Honolulu Potstickers Recipe
Yield: 50 servingsRecipe by luhu.jp
Ingredients:
DUMPLING DOUGH
3 cup: Flour,
1: Egg, beaten
3/4 cup: Warm water,
FILLING
3/4 lbs: Lean pork, ground
1 1/2 cup: Chopped green onions,
2 tsp: MSG, optional
2 1/2: " pieces gingerroot,
1 1/2 tsp: Salt,
-, (or more), minced
6 tbsp: Soy sauce,
2 1/2 cup: Chopped Chinese cabbage,
6 tbsp: Sesame oil,
Oil,
Directions:
To make dough, mix flour with water and egg. Stir to mix well and
knead until soft dough is formed. Let stand 30 minutes before using.
To make filling, mix pork with small amount of water to make paste.
Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and
cabbage.
To make potstickers, roll dumpling dough into long roll about 1 inch
in diameter and cut into 50 pieces. Flatten each piece with palm of
hand and roll into thin, round pancake about 3 to 4 inches in
diameter. Place about 2 tablespoons cabbage filling in center of each
dough round. Fold over to form semicircle. Pinch edges together to
form crimped edge. Heat large skillet until drop of water sizzles in
it. Add 2 teaspoons oil and heat. Place batch of dumplings, without
overlapping, in skillet. Cook over medium heat until bottoms are
golden. Reduce heat and add 2/3 cup water. Cover and cook until water
has evaporated. Drain any remaining liquid from pan. Place serving
plate over pan and invert so dumplings are served fried side up.
Repeat frying and steaming until all potstickers are cooked. Serve at
once.
Note: For miniature hors doeuvres, cut dough into 60 to 70 pieces to
form 2- to 3-inch circles.
Created by: Honolulu Mandarin, Honolulu.
(C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 09-26-94
Source from luhu.jp
knead until soft dough is formed. Let stand 30 minutes before using.
To make filling, mix pork with small amount of water to make paste.
Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and
cabbage.
To make potstickers, roll dumpling dough into long roll about 1 inch
in diameter and cut into 50 pieces. Flatten each piece with palm of
hand and roll into thin, round pancake about 3 to 4 inches in
diameter. Place about 2 tablespoons cabbage filling in center of each
dough round. Fold over to form semicircle. Pinch edges together to
form crimped edge. Heat large skillet until drop of water sizzles in
it. Add 2 teaspoons oil and heat. Place batch of dumplings, without
overlapping, in skillet. Cook over medium heat until bottoms are
golden. Reduce heat and add 2/3 cup water. Cover and cook until water
has evaporated. Drain any remaining liquid from pan. Place serving
plate over pan and invert so dumplings are served fried side up.
Repeat frying and steaming until all potstickers are cooked. Serve at
once.
Note: For miniature hors doeuvres, cut dough into 60 to 70 pieces to
form 2- to 3-inch circles.
Created by: Honolulu Mandarin, Honolulu.
(C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 09-26-94
Source from luhu.jp