Recipe - Potsticker Dumplings With Spicy Dipping Sauce

1 One fourth cup Flour; plus extra,
; for rolling
One half pound Napa cabbage; shredded
4 ounce Ground pork
2 tablespoon Minced green onions
2 teaspoon Minced ginger
One half teaspoon Dry sherry
1 One half teaspoon Soy sauce; plus One half cup
1 One half teaspoon Dark sesame oil; plus 1
tablespoon
One fourth teaspoon Salt
1 teaspoon Chili oil
1 teaspoon Minced garlic
3 tablespoon Vegetable oil

Make potsticker dough: Divide flour into 2 separate bowls. Bring One half cup
water to a boil, measure out One fourth cup plus 2 tablespoons water and stir into
1 bowl to form a dough. Stir One fourth cup cold water into second bowl to form a
soft dough. Combine both doughs and knead together until they are smooth,
about 15 minutes. Cover with a damp towel and let stand 15 minutes. Make
filling: In a large pot of boiling salted water, cook Napa cabbage just
until wilted, about 1 minute. Drain in a colander, refresh under cold
running water and squeeze dry. In a food processor combine cabbage, pork, 1
tablespoon of green onions, ginger, sherry, 1 One half teaspoons soy sauce, 1
One half teaspoons sesame oil and salt; process just until combined. Remove to a
bowl, cover and refrigerate 30 minutes. Make potstickers: On
lightlyfloured work surface divide dough into 4 parts. Roll each part into
a long thin rope, 1/2inch in diameter. Cut each rope into 12 pieces. Roll
each piece between your palms to form a smooth ball. Sprinkle lightly with
flour and use a small rolling pin to flatten into 3inch pancakes. Spoon
about 1 teaspoon filling into center of each pancake, fold over in a half
moon shape, and seal with water. Repeat until all dumplings are filled.
Make dipping sauce: In a small bowl combine remaining tablespoon green
onion, One half cup soy sauce, 1 tablespoon sesame oil, chili oil and garlic
until blended. In a large nonstick skillet, heat vegetable oil over
mediumhigh heat. Add as many dumplings as will fit in skillet without
touching and brown bottoms 1 to 2 minutes. All at once, add enough cold
water to cover bottom of pan, cover immediately and bring to a boil. Cook
until tops of dumplings are waxy and cooked through, about 5 minutes. Water
will evaporate (if some water remains, drain water), heat and continue
cooking until bottoms of dumplings are brown and crisp, about 2 minutes;
keep warm. Repeat with remaining dumplings. Serve immediately with dipping
sauce. This recipe yields 48 dumplings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE052 broadcast 03171997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03171997

Recipe by: Emeril Lagasse

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