Chinese Dumplings (Pot-stickers)



1/2 tsp. salt

2 1/2 cups unsifted flour

1 tbsp. lard, chopped fine (OK, I use margarine!)

1 cup boiling water

Mix all the ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min.


1 lb ground pork

2 tbsp dry sherry

2 tbsp soy sauce

1 tsp grated ginger

1/2 tsp groud white pepper

1 tbsp toasted sesame oil

1 tbsp chopped green onion

1/2 tsp sugar

1 egg white

1 tsp salt

1 tbsp corn starch

2 cloves garlic, finely minced >

2 tbsp finely chopped water chestnuts

2 tbsp finely chopped bamboo shoots

1 tbsp (or more) garlic & red chile paste

1 cup finely chopped cabbage with moisture squeezed out

Combine all the above ingredients and thouroughly mix.


1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.

2. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air.

3. Heat a saute pan with 2 tbsp peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.)

4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed.

5. serve immediately with a sauce made with 1/2 cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping.

Mark Stevens