Shrimp Filled Pot Stickers
|All purpose flour||3 Cup (48 tbs), unsifted|
|Boiling water||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄3 Cup (21.33 tbs) (Otherwise Use Canned)|
|Soy sauce||1 Tablespoon|
|Chili oil||1 Tablespoon|
Prepare shrimp filling and set aside.
In a bowl, combine flour and salt.
Mix in water with a fork or chopsticks until dough is evenly moistened and begins to hold together.
On an unfloured board, knead dough until it is very smooth and satiny (about 5 minutes).
Cover and let rest at room temperature for 30 minutes.
Divide dough into 2 equal portions.
Keeping one portion covered to prevent drying; roll out other portion until it is about 1/4 inches in diameter and 1/8 inch thick.
Cut out 3 1/2 to 4 inch circles with a round cooky cutter or a clean can with ends removed.
Dot each circle with about 2 tea spoons filling.
To shape each pot sticker, fold dough in half over filling to form a half moon.
Pinch closed about 1/2 inch of the curved edges.
As you continue to seal edges, form 3 tucks along the dough edge facing you, as shown at the top of the next column.
Continue pressing edges together until entire curve is sealed.
Set pot sticker down firmly, seam side up, so that dumpling will sit flat.
Cover while you shape remaining pot stickers.
If made ahead, freeze pot stickers in a single layer on a baking sheet until firm; then transfer to plastic bags and freeze for up to a month.
Cook without thawing, as directed below.
Cook pot stickers a dozen at a time.
For each batch, heat 1 tablespoon oil in a heavy, wide frying pan over medium heat.
Set pot stickers, seam side up, in pan.
Cook until bottoms are golden brown (about 8 to 10 minutes).
Pour in 1/3 cup broth and im mediately cover pan tightly.
Reduce heat to low and steam pot stickers for 10 minutes (15 minutes if frozen).
Uncover and continue cooking until all liquid is absorbed.
Using a wide spatula to remove pot stickers from pan, place them, browned-side-up, on a serving platter.