Chinese Pot Stickers
|Unsifted flour||3 Cup (48 tbs)|
|Shrimp filling||1 Cup (16 tbs)|
|Beef consomme||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chili dipping sauce||1 Cup (16 tbs)|
Mix flour and salt with fork then gradually add water, stirring to make dough.
Turn onto floured board and knead until smooth, 5 minutes.
Cover with a damp cloth and let rest 30 minutes.
Divide dough into 2 equal balls.
Roll one portion 1/8 inch thick then cut into circles with 3 inch cutter or can top.
Place 2 teaspoons shrimp filling in each cirlce and fold dough to make half circle.
Press edges together to seal.
Set potsticker on plate seam side up, so dumpling sits flat.
As you work, keep covered to prevent drying out. (May freeze at this stage.)
To cook, brush 12 inch skillet generously with margarine and arrange potstickers seam side up without touching.
Cook over moderate heat until bottoms are golden brown.
Pour 1/4 cup beef consomme into pan, cover tightly and let steam over low heat 10 minutes (15 minutes for frozen).
Use spatula to remove potstickers brown side up onto heated serving plates.