posted by Becky 03-31-99 4:28 PM
CHICKEN AND CRAB POT STICKERS
1 c cooked chicken, finely chopped
1 7 1/2 oz can crab meat, drained, flaked, and cartilage removed
3/4 c finely chopped celery
3/4 c finely chopped bok choy or cabbage
1/4 c finely chopped green onion
1 tbsp soy sauce
1 tbsp dry sherry
2 tsp cornstarch
1 tsp sesame oil or cooking oil
1/2 tsp salt
1/2 tsp sugar
3 c all purpose flour
1/2 tsp salt
1 c boiling water
1/3 c cold water
1/4 c all purpose flour
6 tbsp cooking oil
1 1/3 c water
SOY GINGER SAUCE - recipe below
CHINESE MUSTARD SAUCE- recipe below
Combine the chicken, crab meat, celery, bok choy and green onions and mix well.
Into the cornstarch, mix the soy sauce and the sherry. Then stir in the sesame oil and the 1/2 tsp of salt, and the sugar.
When this is mixed well,combine it with the chicken/crab/vege mixture. Cover and refrigerate.
Stir together the 3 cups of flour and the 1/2 tsp of salt. Pour the 1 c boiling water into the flour mixture SLOWLY, stirring constantly.
Stir this until it is well combined. Add the 1/3 c of cold water and stir well.
When this has cooled enough to handle, knead the dough on a well floured surface - kneading in the 1/4 c of flour until the dough is smooth and elastic (about 8 to 10 min).
Shape the dough into a ball and place it in the bowl. cover with a damp towel and let it stand at room temp for 15 to 20 minutes.
Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal parts.
Roll EACH portion to a thickness of 1/8th inch. Cut EACH portion into 10 rounds, 3 inches in diameter.
Use a cookie cutter and reroll the dough as needed.
Spoon about 1 tbsp of the chicken/crab filling in the center of each round. Fold the round in half across the filling.
Moisten and pinch the edges to seal. Set the pinched edges of the pot sticker upright and press gently to slightly flatten bottom.
Transfer to a baking sheet. Cover with a dry towel while you fill the rest.
In a large skillet, heat 2 tbsp of the cooking oil about 1 minute or until very hot.
Set half of the dumplings upright in the skillet - make sure they do not touch each other.
Cook aobut 1 minute in the hot oil, until the bottoms are lightly browned.
Carefully add 2/3 c of water to the skillet. Reduce heat, cover and cook about 10 minutes.
Uncover and cook for 3 to 5 more minutes, or until all the water evaporates.
Add 1 tbsp of the oil to the skillet. lift and tilt the skillet to spread the oil. cook the dumplings 1 more minute, uncovered. Use a wide spatula to remvoe them GENTLY.
Keep them in a warm oven (250*) while you cook the second half of the pot stickers the same way. Use the remaining oil and water to cook the second batch.
combine: 3 tbsp soy sauce
2 tbsp rice vinegar OR white vinegar
1/8 tsp ground ginger
CHINESE MUSTARD SAUCE:
In a small saucepan, bring to a boil 1/4 c water.
Combine: 1/4 c dry mustard
2 tsp cooking oil
1/2 tsp salt
Stir the boiling water into the mustard mixture.
From Classic International Recipes
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