Chinese Dumplings - Potstickers

It's been along time since I have posted a recipe. Here is a yummy one. If you don't want to make your own dough, we often just use the dumpling dough from the Asian store or its also found in the fresh vegetable section of most stores. We also steam these sometimes in our bamboo steamer. It's all good!
Chinese New Year starts Feb 7 - it is the year of the Rat!!

Potstickers

Potstickers are one of the most popular types of Chinese dumplings. This
recipe includes a dipping sauce and instructions on making the dough.

Yields about 48 potstickers.


Ingredients:


* Dumpling Dough*
* 2 cups all purpose flour
* 1 cup boiling water
* Filling:
* 8 ounces celery cabbage (Napa cabbage)
* 3 tsp salt, divided
* 1 pound lean ground pork
* 1/4 cup finely chopped green onions, with tops
* 1 TB white wine
* 1 tsp cornstarch
* 1 tsp sesame oil
* Dash white pepper
* Dipping Sauce:
* 1/4 cup soy sauce
* 1 tsp sesame oil
* Other:
* 2 - 4 tablespoons vegetable oil


Preparation:


Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set
aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine,
cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the
white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut
each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork
mixture in the center of the circle. Lift up the edges of the circle and
pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top
together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable
oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2
tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok
and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is
absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon
sesame oil. Serve with the dumplings.