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T.G.I Friday's Pot Stickers
Dough:
2
1
1
1
−1/2 cups flour
/2 teaspoon salt
cup hot water
tablespoon shortening or oil
Filling:
1
2
1
1
pound ground pork
tablespoon soy sauce
tablespoon sesame oil
teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3
1
1
1
1
green onions, chopped
egg
tablespoon corn starch
can water chestnuts, finely chopped
clove garlic, minced
Dipping Sauce:
1
1
1
1
/2 cup soy sauce
/4 cup white vinegar
teaspoon chili oil
green onion, chopped
Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8
dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.
T.G.I Friday's Pot Stickers
57
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