Recipe - Boiled Pot-Stickers (Shwei Jow)

FILLING
8 ounce Regular or firm tofu
2 tablespoon Black mushrooms, minced
(OR Shiitake mushrooms)
(presoaked)
2 tablespoon Presoaked minced tree ear
1 tablespoon Dried lily buds, minced
(presoaked)
1 tablespoon Green onion, minced
One half teaspoon Salt
2 One fourth teaspoon Soy sauce
2 One fourth teaspoon Sesame oil

WRAPPERS
1 cup Allpurpose flour
One fourth cup Water

DIPPING SAUCE
Soy sauce
Vinegar
Mushroom soaking liquid
OR water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about Three fourths 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 1/2inch pieces; you will have 24. If your
climate is dry, keep the dough covered. Shape these, cutside up, into a
round shape. Flatten them with the palm or heel of your hand on a
flourdusted 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, 3inch
wrapper. To assemble, place 1One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini