Recipe#10508

Title: Kuo Tie

rec.food.recipes archive

6 servings
    
 3 c flour, all-purpose
 2/3 c water, warm
 1/3 c water, cold
 1 lb pork, ground
 10 oz water chestnut, diced 
 3 tablespoons soy sauce, mushroom flavor
 3 tablespoons oil, vegetable 
 2 tablespoons sherry 
 2 tablespoons cornstarch
 1 tablespoon scallion, chopped
 1 tablespoon ginger root, chopped
 2 ts salt
 2 tablespoons oil, sesame
 Add warm water to flour, mix with chopstick, then add cold water
 and knead it very well.  Stand for 15-30 minutes, cover.
 Mix pork, green onion, ginger, waterchestnut, salt, sesame oil,
 soy sauce, wine and cornstarch.  Place dough onto foured board and
 knead until smooth. Divide dough into 40-50 pieces.  Flatten each
 piece with hand and roll into 2-3" round thin pancakes. Put 1 to
 2 teaspoons of filling in center then fold over to make a half moon
 and pinch edges together.
 Heat a flat pan until hot, add 2 tablespoons oil.  Put enough
 dumplings to cover the bottom of pan without overlapping. Fry 2
 minutes or until bottom is golden. Add 2/3 cup cold water, cover
 and cook until water has evaporated. Add 1 Tablespoon 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 tablespoons
 oil mentioned above, I also use more than the 1 T oil at the end.
 Swirl the oil around the pan when you add it at the end...this
 helps removal of the pot stickers!)
 For a dipping sauce, I use soy sauce, sesame oil, chopped ginger,
 and chopped scallions.