Recipe - Pork And Ginger Pot Stickers In Hot Water Dough

=== PORK AND GINGER FILLING
===
2 cup Chopped napa cabbage
One half tablespoon Salt
One half pound Ground pork (not lean
pork; the fat
Is good for juicy and
flavorful dumplings)
2 tablespoon Minced ginger
1 One half tablespoon Minced garlic
2 tablespoon Thin soy sauce
3 tablespoon Sesame oil
1 Egg
1 cup Chicken stock or water ;
(to 2 cups)
=== HOT WATER DOUGH ===
4 cup Allpurpose flour
One half teaspoon Salt
1 One half cup Boiling water ; (to 1 3/4
cups)
=== SPICY SOY DIPPING SAUCE
===
1/3 cup Thin soy sauce
1/3 cup Rice wine vinegar
1/3 cup Sliced scallions
1 teaspoon Sesame oil
1 tablespoon Sambal

Sprinkle cabbage with the One half tablespoon of salt and let stand for 30
minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze
out any water. The dryer the cabbage the better. In a large bowl thoroughly
mix the cabbage with all of the other ingredients, except the chicken
stock. Cook a tester to check the seasoning.

For the Hot Water Dough: In a stainless steel bowl mix flour and salt.
Slowly add hot water to flour in 1/4cup increments. Mix with chopsticks
until a ball is formed and the dough is not too hot to handle.

On a floured surface, knead dough until it becomes a smooth, elastic ball.
Place back in bowl and cover with a damp cloth. Allow to rest for at least
1 hour.

Working on a floured surface with floured hands, roll out dough to form a
long 'noodle', 1inch in diameter. Cut 1/2inch pieces and turn them over
so the cut sides are facing up. Flatten with your palm and roll out thin
using a rolling pin. The dumpling wrapper should end up about 3 inches in
diameter.

Making The Dumplings: Place a small mound of filling in the middle of the
wrapper. (Be very careful not to touch the edges with the filling as this
will impede proper sealing of the dumplings. Nothing is worse than
dumplings breaking during cooking.) Fold the wrapper in half to form a half
moon shape. Starting on one end fold/pinch the wrapper tightly together.
Proceed with this fold/pinch method until the dumpling is completely
sealed. There will be approximately 10 to 14 folds per dumpling. Rest the
dumplings with the folded edges straight up.

Cooking The Dumplings: In a hot saute pan coated well with oil, place pot
stickers flatside down and cook until the bottom is browned. Have pan
cover ready and add 1 cup of chicken stock, cover immediately. Be careful,
the liquid will splatter! The stock will steam the pot stickers. Check them
in 5 minutes as more stock may be needed. The trick here is that once the
dumplings are firm and fully cooked the stock will evaporate and the
bottoms will crispup again.

For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl.

For Plating: Serve pot stickers on a large platter lined with lettuce with
a bowl of dipping sauce on the side.

This recipe yields ??