Recipe - Pan-Fried Dumplings

2/3 pound Napa cabbage
2/3 pound Ground pork
One half cup Chopped green onions
2 tablespoon Soy sauce
1 teaspoon Salt
3 tablespoon Sesame oil
One fourth teaspoon Black pepper
3 cup Flour
One fourth cup Plus
1 tablespoon Cooking oil

DIPPING SAUCE
1 tablespoon Soy sauce
2 tablespoon Vinegar
1 tablespoon Minced fresh gingerroot

Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and chop
finely. Combine with the pork and green onions. Mix together the soy sauce,
salt, sesame oil, and black pepper. Add to the cabbage mixture and combine
thoroughly. Set aside. Place 2One half cups flour in a bowl. Add 2/3 cup
boiling water a little at a time, stirring in with chopsticks. Add 1/3 cup
cold water and combine. Dust a bread board with some of the remaining 1/2
cup flour; turn the dough out onto it. Flour your hands and knead until
smooth, using more flour as necessary to prevent sticking. Let rest for 10
minutes. Roll out as thin as possible in a 24inch by 12inch rectangle.
Cut into 36 (4in. by 2in) sections. Divide the reserved cabbage and pork
mixture into 36 portions. Place one portion on each section of dough; fold
in half and pinch the edges to seal. Heat One fourth cup oil in large saute pan.
Place the dumplings in the pan, flat side down. Reduce heat and cook 1 min.
or until golden brown on the flat side. Add One half cup hot water. Cover &
steam 5 mins. or til almost all the water has evaporated. Add the remaining
1 tablespoon oil. Place fried side up on a serving platter, with Dipping
Sauce on the side. DIPPING SAUCE: Combine ingredients at least 20 minutes
before serving.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

BEVERAGE: TSING TAO BEER.

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.