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Ingredientes
- 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
- 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.
- 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.
- 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.
- To make the sauce, stir together the vinegar and soy sauce. Add in chili oil to taste. Set aside.
- 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.
- 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.
- 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.
- Divide the dipping sauce among individual saucers. Serve the potstickers warm with the sauce.
- This recipe yields about 24 dumplings; serves 4 to 6.
- 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% |
