Pot stickers
Instructions:
- Gow jee pastry or shiao mai pastry is sold in the refrigerator section of most Asian stores. If you cannot buy the pastry, make it with the following recipe - it is easy to handle.
- Pastry
- 250 ml (8 fl oz/1 cup) boiling water;
- 2 cups plain wheat flour.
- Filling
- 6 dried shiitake mushrooms;
- 4 spring onions, finely chopped;
- 3 tablespoons finely chopped bamboo shoots;
- 375 g (12 oz) minced pork;
- 1½ teaspoons salt;
- 1 tablespoon light soy sauce;
- 1 teaspoon sesame oil;
- 4 tablespoons peanut oil for cooking.
- To make the Pastry, pour boiling water over the flour in a large bowl. Stir with handle of a wooden spoon. When cool enough to handle, knead the dough well until smooth. If the dough seems sticky, dust your hands with flour. Shape the dough into a 2.5 cm (1 in) cylinder and slice into 30 pieces of equal size. Cover with plastic or a slightly damp cloth to prevent the surface becoming dry.
- To make the Filling, combine all ingredients except the peanut oil. Have filling ready before starting to shape the pot stickers.
- Roll out each piece of dough to a circle 10 cm (4 in) in diameter. Pleat the edge of half the circle, which will result in a cup shape. Place a teaspoonful of filling in the centre. Press the pleated edge to a straight edge to seal. (If necessary, brush the edges with a little cold water.) Place the dumplings on a tray, leaving space between each so they do not touch. Cover with a damp cloth.
- Heat a large, heavy frying pan over a medium heat. Add 2 tablespoons peanut oil and tilt the pan to coat the base and halfway up the side of the pan. This is important. If the pastry touches a part of the pan that is not oiled, it will stick and tear. When the oil is very hot add half the dumplings or as many as will fit in the pan, placing them flat side down and pleated surface up. Fry until golden underneath.
- Now for the exciting part. Add about 125 ml (4 fl oz/½ cup) boiling water to the pan, standing well back and using a long-handled ladle because it will spatter and release much steam. Cover the pan immediately and cook on low heat for 5 minutes. Uncover and cook until the liquid evaporates and the pot stickers become crisp and golden brown on the base. Lift them occasionally with a spatula to prevent them sticking too much.
- Remove the pot stickers to a plate, clean the pan and cook the remaining pot stickers in the same way. Serve hot, with a dipping sauce. Chinese red vinegar is traditional, but there are those who prefer chilli sauce or soy sauce.