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Ingredientes
- 1 c. all-purpose flour
- 1 c. boiling water
- 4 x dry black mushrooms
- 1 1/2 c. thinly-sliced napa cabbages
- 1/4 tsp salt
- 1/2 lb grnd beef
- 1 x Chinese sausage - (abt 2 ounce) minced, (optional)
- 2 tsp finely-minced ginger
- 1 tsp chopped cilantro
- 1/4 c. chicken stock (or possibly canned chicken broth)
- 1 Tbsp. oyster-flavoured sauce
- 1 tsp sesame oil
- 1 Tbsp. cornstarch
- 1/2 tsp freshly-grnd white pepper
- 3 Tbsp. soy sauce
- 1 Tbsp. chili garlic sauce
- 1 Tbsp. Chinese black vinegar (or possibly balsamic vinegar)
- 2 tsp sesame oil
- 1 tsp sugar
- 3 Tbsp. vegetable oil
- 2 c. water
Direcciones
- For the Dough: Sift flour into a medium mixing bowl, slowly pour boiling water in flour while stirring with a wooden spoon. (Note: don't let the water cold before adding it to flour; it must be very warm in order to cook the starches.) Continue stirring till dough forms a ball. Remove dough onto a lightly floured work surface. While the dough is still quite hot, knead it till smooth. Roll it into a 1-inch wide cylinder and portion into 16 equal pcs. Roll pcs into balls; cover with a damp paper towel till ready to fill.
- For the Filling: In a medium bowl, combine mushrooms, cabbage, grnd meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper. Mix well.
- For the Dipping Sauce: In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar. Stir till sugar dissolves. Set aside.
- For the Dumpling
- Preparation: On a lightly-floured work surface, flatten a ball of dough with the palm of your hand. Using a rolling pin, roll it into a thin disk. Place a heaping Tbsp. filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base. Cover with a damp paper towel while filling the remaining dumplings.
- Place a 10-inch non-stick frying pan over medium heat till warm. Add in 1 1/2 Tbsp. of the oil, swirling to coat the sides. Place half of the potstickers, seam-side up, into pan. Cook till bottoms are golden, about 1 1/2 to 2 min. Add in 1 c. water; reduce heat to low and cook, covered, till all liquid is absorbed, about 5 to 6 min. Repeat with remaining potstickers, oil and water.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 211 | 54% |
| Total Fat 23.66g | 30% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.26g | |
| Cholesterol 39mg | 13% |
| Sodium 980mg | 41% |
| Potassium 278mg | 8% |
| Total Carbs 28.53g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.7g | 1% |
| Protein 14.56g | 23% |
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