TODAY Food Club

Authentic flavor and a simple technique for mastering those billowy pockets of goodness.

Perfect Pot Stickers

Ingredients

• 2 cups flour (for dough)
• 1 cup boiling water (for dough)
• 8 ounces Napa cabbage, finely chopped
• 4 ounces Shitake mushrooms, finely chopped (if using dried, soak for 20 minutes and drain)
• 1 teaspoon fresh ginger, minced
• ¼ cup green onions, finely chopped
• 1 pound lean ground pork, beef or chicken thigh meat (pork is traditional)
• 3 tablespoons soy sauce
• 1 tablespoon white wine
• 2 tablespoons sesame oil
• Dash white pepper
• ½ teaspoon black pepper
• ½ teaspoon salt
• Chicken broth if needed

Preparation

1. Chop cabbage into small dices.
2. In a large bowl, add ground pork (beef or chicken) and remainder of filling ingredients, mixing well.
3. If mixture is dry, add a little chicken broth.
4. In a bowl, mix flour and 1 cup boiling water until a soft dough forms.
5. On a lightly flour surface, knead dough about 5 minutes or until smooth.
6. Divide the dough in half.
7. Shape each half into a roll 12 inches long and cut each roll into ½-inch slices.
8. Roll 1 slice of dough into a thin 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
9. Fold over to create a pouch.
10. Lift up the edges of the circle and pinch 5-8 pleats up to create a pouch.
11. Repeat with the remaining slices of dough and filling.
12. Heat a wok or nonstick skillet until very hot.
13. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides.
14. If using a nonstick skillet, add 1 tablespoon vegetable oil.
15. Place 12 dumplings in a single layer in pan and fry 2 minutes or until the bottoms are golden brown.
16. Add ½ cup water.
17. Cover and on medium heat, cook 6 to 7 minutes or until the water is absorbed.
18. Repeat with the remaining dumplings.
19. Makes 24 dumplings.

Recipe Tags

• Comfort Food
• Asian
• Entree