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Ingredientes

Cost per serving $1.18 view details
  • 2 c. all-purpose (plain) flour plus extra as needed
  • 1/4 tsp salt
  • 3/4 c. boiling water
  • 2 c. finely-minced napa cabbage
  • 1/4 c. minced blanched spinach
  • 1 lb grnd (chopped) dark chicken meat
  • 1/2 tsp grated peeled fresh ginger
  • 2 Tbsp. finely-minced garlic chives or possibly green (spring) onion
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp freshly-grnd white pepper
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or possibly dry sherry
  • 1 tsp Asian sesame oil
  • 1 1/2 tsp cornstarch (cornflour)
  • 6 Tbsp. distilled white vinegar
  • 3 Tbsp. light soy sauce Chili oil as needed Vegetable oil for frying

Direcciones

  1. To make the wrappers, in a food processor fitted with the metal blade, combine the 2 c. flour and salt and pulse once to mix. With the motor running, slowly pour in the boiling water. Continue to process till a rough ball forms and the dough pulls away from the sides of the work bowl, 15 to 20 seconds. Transfer to a lightly floured work surface. Knead till smooth and no longer sticky, about 2 min. Cover with a kitchen towel and let rest for 30 min.
  2. Meanwhile, make the filling: Place the cabbage and spinach in a kitchen towel, wring out the excess liquid and place in a bowl. Add in all the remaining filling ingredients and stir till combined. Cover and chill till ready to use.
  3. Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8-inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the rounds aside, lightly covered with the kitchen towel. Repeat with the remaining dough and all scraps.
  4. To make the sauce, stir together the vinegar and soy sauce. Add in chili oil to taste. Set aside.
  5. To make the potstickers, put 1 Tbsp. of the filling in the middle of a dough round. Fold the round in half and healthy pinch the edges together at one end of the arc. Starting from which point, make 6 pleats or possibly tucks along the curved edge to enclose the filling. As each potsticker is made, place seam-side up on a baking sheet, pressing down gently so it will sit flat. Cover with the kitchen towel and continue forming and placing the potstickers on the baking sheet till all are made.
  6. Heat a 9-inch nonstick frying pan over medium-high heat. When warm, add in about 2 tsp. vegetable oil. Arrange 8 to 10 potstickers, seam-side up and just touching, in a spiral in the pan. Fry till the bottoms are browned, about 1 minute. Add in water to come halfway up the sides of the potstickers and bring to a boil. Immediately cover, reduce the heat to low and steam-cook for 8 min, adding more water if necessary to keep the pan wet.
  7. Uncover, increase the heat to high and cook till the liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a serving plate and keep hot; fry the remaining potstickers.
  8. Divide the dipping sauce among individual saucers. Serve the potstickers warm with the sauce.
  9. This recipe yields about 24 dumplings; serves 4 to 6.
  10. Comments: Traditionally made with pork, Chinese potstickers work equally well with chicken. In a healthy pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 4 servings
Calories 424  
Calories from Fat 99 23%
Total Fat 11.03g 14%
Saturated Fat 2.87g 11%
Trans Fat 0.08g  
Cholesterol 98mg 33%
Sodium 1031mg 43%
Potassium 733mg 21%
Total Carbs 51.19g 14%
Dietary Fiber 1.8g 6%
Sugars 0.85g 1%
Protein 27.2g 44%
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