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Ingredientes
- 3 c. Flour, all-purpose
- 2/3 c. Water, hot
- 1/3 c. Water, cool
- 1 lb Pork, grnd
- 10 ounce Water chestnut, diced
- 3 Tbsp. Soy sauce, mushroom flavor
- 3 Tbsp. Oil, vegetable
- 2 Tbsp. Sherry
- 2 Tbsp. Cornstarch
- 1 Tbsp. Scallion, minced
- 1 Tbsp. Gingerrott, minced
- 2 tsp Salt
- 2 Tbsp. Oil, sesame
Direcciones
- Add in hot water to flour, mix with chopstick, then add in cool water and knead it very well. Stand for 15-30 min, cover.
- Mix pork, green onion, ginger, waterchestnut, salt, sesame oil, soy sauce, wine and cornstarch.
- Place dough onto foured board and knead till smooth. Divide dough into 40-50 pcs. Flatten each piece with hand and roll into 2-3" round thin pancakes. Put 1 to 2 tsp. of filling in center then fold over to make a half moon and healthy pinch edges together.
- Heat a flat pan till warm, add in 2 Tbsp. oil.
- Put sufficient dumplings to cover the bottom of pan without overlapping. Fry 2 min or possibly till bottom is golden brown. Add in 2/3 c. cool water, cover and cook till water has evaporated. Add in 1 Tbsp. oil to side of pan and fry another minute and serve immediately. (I use a 12 inch cast iron skillet for this and use more than the 2 Tbsp. oil mentioned above; I also use more than the 1 Tablespoons oil at the end. Swirl the oil around the pan when you add in it at the end...this helps removal of the pot stickers!) For a dipping sauce, I use soy sauce, sesame oil, minced ginger, and minced scallions.
- My friends have told me which they have not had better dumplings than these in any restaurant. Try this and let me know what you think!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 638 | |
| Calories from Fat 254 | 40% |
| Total Fat 28.41g | 36% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.29g | |
| Cholesterol 54mg | 18% |
| Sodium 1273mg | 53% |
| Potassium 486mg | 14% |
| Total Carbs 70.96g | 19% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.71g | 0% |
| Protein 21.42g | 34% |
