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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.
Filling: 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.
Directions:
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.
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