Tuesday, January 24, 2012

Pot-Sticker Dumplings with Chicken Stock

In honor of the Chinese new year, I decided to try my hand at something new ... pot stickers! I decided to go all in and make the dough myself and was pleased with the results. It takes a bit of time, but the results seemed to be worth (if like me, you can sometimes find the enjoyable side of rolling out 27 dumplings). My dumplings may've been a bit misshapen, but the taste was great.

Pot-Sticker Dumplings with Chicken Stock (from Land of Plenty)

lard or peanut oil
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup water
1" piece of ginger, unpeeled
1 scallion, white part only
150g ground pork
1/4 cup chicken stock (not hot)
1 1/2 tsp Shaoxing rice wine
3/4 tsp salt
1/2 tsp sugar
6 - 8 twists black pepper
1 1/2 tsp sesame oil

1. Crush ginger and scallion and soak for 5 - 10 minutes in 1/4 cup cold water.
2. Place pork in a bowl. Add soaking water and mix well until it has been absorbed. Pour in stock. Add remaining seasonings and mix well.
3. Combine flour and salt in large mixing bowl and make well in center. Bring water to a boil and pour onto flour. Mix with handle of a wooden spoon. Knead until smooth.
4. On a lightly floured surface, break dough into 3 pieces. Roll into 1" thick sausages. Break off teaspoon sized pieces, flatten, and roll out into circles at least 2.5" in diameter.
5. Place 1 tsp of stuffing in center of dumpling skin. Fold in half and join sides together with pinches. Give it a flat base.
6. Heat a heavy, flat-bottomed frying pan over a medium flame. Pour in enough lard or oil to coat the surface. When oil is hot, arrange dumplings in pan in neat rows. Drizzle with warm water (2 - 3 tbsp for every 5 dumplings). Cover pan with lid and steam for 4 - 5 minutes.
7. Remove lid and drizzle dumplings with oil (1/2 tbsp for every 5 dumplings). Replace lid and fry 2 - 3 minutes more, until bottoms are toasty and golden brown.
8. Remove with a spatula and serve.

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