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Pot Stickers (guo tie)
Ingredients:
2 cups all-purpose flour
¾ cup plus 2 tablespoons boiling water
½ cup plus 2 tablespoons boiling water
½ cup very finely chopped napa cabbage
8 ounces lean ground pork
2 tablespoons finely chopped water chestnuts
1 green onion, finely chopped
1½ teaspoons soy sauce
1½ teaspoons dry sherry
½ teaspoon minced fresh ginger
1½ teaspoons cornstarch
½ teaspoon sesame oil
¼ teaspoon sugar
2 tablespoons vegetable oil, divided
2/3 cup chicken broth, divided soy sauce, vinegar and chilli oil
Procedure:
- Place flour in large bowl and make a well in center.
- Pour in boiling water; stir with wooden spoon until dough begins to hold together.
- Knead dough until smooth and satiny on lightly floured surface, about 5 minutes.
- Cover and let rest 30 minutes.
- For filling, squeeze cabbage to remove as much moisture as possible; place in large bowl.
- Add pork, water chestnuts, onion, soy sauce, sherry, ginger, cornstarch, sesame oil and sugar; mix well.
- Divide dough into 2 equal portions; cover 1 portion with plastic wrap or a clean towel while you work with the other portion.
- Roll out dough to 1/8-inch thickness on lightly floured work surface.
- Cut out 3-inch circles with round cookie cutter or clean can.
- Place 1 rounded teaspoon filling in center of each dough circle.
- To shape each pot sticker, lightly moisten edges of dough circle with water; fold in half. Starting at one end, pinch curled edges together making 4 pleats along edge. Set dumpling down firmly seam-side up. Cover finished pot stickers while you make remaining dumplings. (Cook dumplings immediately, refrigerate for up to 4 hours or freeze in resealable plastic bag.)
- To cook pot stickers, heat 1 tablespoon of the vegetable oil in large nonstick skillet over medium heat. Set ½ of pot stickers in pan seam side up. (If cooking frozen dumplings, do not thaw.) Cook until bottoms are gold brown, 5 to 6 minutes. Pour in 1/3 cup of the chicken broth. Cover tightly, reduce heat and cook until all the liquid is absorbed, about 10 minutes (15 minutes if frozen). Repeat with remaining vegetable oil, pot stickers and chicken broth.
- Place pot stickers browned side up on serving platter. Serve with soy sauce, vinegar and chill oil for dipping.
 
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