Boiled Pot Stickers

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 10m
  • Diet Type : A BloodType

Ingredients

  • 8 oz Tofu
  • 2 Tbsp Mushrooms
  • 2 Tbsp Tree Ear
  • 1 Tbsp Lily Buds
  • 1 Tbsp Green Onion
  • 0.5 Tsp Salt
  • 2.25 Tsp Soy sauce
  • 2.25 Tsp Sesame Oil
  • 1 Cup All-Purpose Flour
  • 0.25 Cup Water
  • 1 Tsp Soy sauce
  • 1 Tsp Vinegar
  • 1 Tsp Mushroom Soaking Liq
  • 1 Tsp Sesame Oil
  • 1 Tsp Chile Oil


Directions

Mash the tofu to yield about 3/4 cup. To make the filling, combine mashed tofu with the minced ingredients, salt, Soy sauce, and sesame oil. To make the wrappers, mix flour and water by hand, kneading just enough to make a ball of dough. Cover and let rest for at least an hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper. To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.) Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way. Serve hot, accompanied by small dipping saucers of Soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic, minced green Onion, and/or gingerroot. Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking.

0/5

0

0 Rating & 0 Reviews

Have you used this product?

All 53 reviews
View All

Recommended Recipes

Parmesan Munch Mix Top Viewed
20

0

myFud Admin (15)
0 447
Udon With Miso Pesto (Japan) Top Viewed
20

0

myFud Admin (15)
0 498
Potatoes With Tomatoes And Peppers Top Viewed
20

0

myFud Admin (15)
0 484
London Broil For The Slow Cooker Top Viewed
20

0

myFud Admin (15)
0 413
Chiles Rellenos Top Viewed
20

0

myFud Admin (15)
0 1085
Vietnamese Meatballs Top Viewed
20

0

myFud Admin (15)
0 427
Argentine Chimichurri Bread Top Viewed
20

0

myFud Admin (15)
0 424
Bass In Paper (Kagita Levrek) Top Viewed
20

0

myFud Admin (15)
0 549
Spicy Empanadas (Argentina) Top Viewed
20

0

myFud Admin (15)
0 426
Chinese Barbequed Pork Top Viewed
20

0

myFud Admin (15)
0 376
Chinese Ginger Salad Dressing Top Viewed
20

0

myFud Admin (15)
0 470
Canadian Bacon Pizza Loaf Top Viewed
20

0

myFud Admin (15)
0 490
Sour Beef Curry (Indonesian) Top Viewed
20

0

myFud Admin (15)
0 472
Bukharan Pilaf (Uzbekistan) Top Viewed
20

0

myFud Admin (15)
0 412
Pita S Mesom (Pita With Meat) Bosnia Top Viewed
20

0

myFud Admin (15)
0 483
Cinghiale Alla Cacciatora (Wild Boar, Huntsmans St Top Viewed
20

0

myFud Admin (15)
0 483
Sorrel Omelet (South Carolina) Top Viewed
20

0

myFud Admin (15)
0 431
Bannocks (Scotland) Top Viewed
20

0

myFud Admin (15)
0 517
Salsa Carioca (Venezuela) Top Viewed
20

0

myFud Admin (15)
0 489
Brazilian Beef Creole Top Viewed
20

0

myFud Admin (15)
0 484
Creole Chicken (Cuba) Top Viewed
20

0

myFud Admin (15)
0 440
Rodekool (Holland) Top Viewed
20

0

myFud Admin (15)
0 437
Radical Honeyed Ribs (China) Top Viewed
20

0

myFud Admin (15)
0 411
Hanoi Meat And Potatoes (Vietnam) Top Viewed
20

0

myFud Admin (15)
0 548
Marquit Khodra (Tunisia) Top Viewed
20

0

myFud Admin (15)
0 479
Low Country Pilaf (South Carolina) Top Viewed
20

0

myFud Admin (15)
0 422
Papas Chorreadas (Colombia) Top Viewed
20

0

myFud Admin (15)
0 486
Niter Kebbeh (Ethiopia) Top Viewed
20

0

myFud Admin (15)
0 499
Easy Spicy Thai Slow Cooker Chicken Top Viewed
20

0

myFud Admin (15)
0 460
Canadian Bacon-Stuffed Mushrooms Top Viewed
20

0

myFud Admin (15)
0 475




Similar Recipes

Chinese Fire Pot
20

0

myFud Admin (15)
0 436
Ginger-Garlic Shrimp (China)
20

0

myFud Admin (15)
0 448
Tibetan Chicken Curry (Chasha)
20

0

myFud Admin (15)
0 544
Chinese Ginger Salad Dressing
20

0

myFud Admin (15)
0 470
View All


Other Recipes By Rizwana

Ladybug'S Seattle Salmon
20

0

myFud Admin (15)
0 539
Spicy, Citrusy Black Beans
20

0

myFud Admin (15)
0 531
Middle Eastern White Beans
20

0

myFud Admin (15)
0 491
Grilled Radicchio Salad
20

0

myFud Admin (15)
0 593
View All