Preparation:
Add warm water to flour, mix with chopstick, then add cold water and knead it very well. Stand for 15-30 minutes, cover. Mix pork, green onion, ginger, water chestnut, salt, sesame oil, soy sauce, wine and cornstarch.
Place dough onto floured board and knead until smooth. Divide dough into 40-50 pieces. Flatten each piece with hand and roll into 2-3" round thin pancakes. Put 1 to 2 teaspoons of filling in center then fold over to make a half moon and pinch edges together. Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan without overlapping. Fry 2 minutes or until bottom is golden. Add 2/3 cup cold water, cover and cook until water has evaporated. Add 1 Tablespoon oil to side of pan and fry another minute and serve immediately. (I use a 12 inch cast iron skillet for this and use more than the 2 tablespoons oil mentioned above; I also use more than the 1 T oil at the end.
Swirl the oil around the pan when you add it at the end...this helps removal of the pot stickers!) For a dipping sauce, I use soy sauce, sesame oil, chopped ginger, and chopped scallions |
