Saturday, April 9, 2011

Pot Stickers

Original recipe hails from the More With Less sister cookbook, Extending the Table.  Two must-haves for anyone living in a place where a little culinary creativity is necessary.  Just a note, I did bring soy sauce and sesame oil from home, but with the ever growing Chinese population in Niger, word on the street is they are available in Niamey . . . and if we can get it in Niger, you can get it wherever you are!

(Oh, another note . . . next time I will cut this recipe in half . . . not sure I will ever spend another whole Saturday afternoon rolling my own wanton skins!  OY!)

Dough:
2 C cold water (500 ml)
6 C flour (1.5L)

Using a pastry blender (another must-have for life-in-tough-placers) combine water and flour, knead about 5 minutes until smooth (the book suggests using chopsticks . . . maybe that's for authenticity . . . or just a really bad joke).  Cover with a damp cloth and let rest 15-30 minutes.  Roll into LONG rope about 1-inch diameter (2.5cm).  Cut into 1-inch lengths and shape into balls.  Flatten with finders and roll out on countertop into very thin disks (3 1/2-inches in diameter).  Flour countertop as necessary to keep dough from sticking.  Lay disks on lightly floured surface, not overlapping as they will stick together.

Filling:
1 1/2lb (750g) ground beef or pork (or whatever meat is available)
1 1/2 Tbs onion, minced
1 tsp minced ginger root (or 1/8 tsp ground ginger)
2 Tbs soy sauce
2 Tbs sesame oil
dash of pepper
1 large head cabbage, finely shredded

Shred cabbage, onion, garlic and ginger root in food processor.  Don't have a food processor, PUT IT ON YOUR CHRISTMAS LIST, and in the mean time, get a choppin'!  Squeeze out excess water from mixture.  Add to meat, along with soy sauce, sesame oil and pepper.  Stir until mixture is 'pasty' (as in 'like a paste' not 'Deb. is pasty white!').

To stuff the skins, place 1 heaping tsp of filling on each disk.  Use fingertips to spread a little water around the edge of the skin.  Fold disk firmly over filling and press and roll edges together to form a half moon.  Set on lightly floured surface.  The dumplings should not touch each other as they will stick!

Steam in a covered bamboo or metal steamer over boiling water.  Line steamer with cabbage leaves or a thin cloth for easy clean-up afterwards.

Or:

Fry in 1 1/2 tsp oil until golden (~3').


Dipping Sauce:
I just used a little bit of whatever I had on hand:  2 parts soy sauce, 1 part sesame oil, 1 part vinegar, a few garlic cloves (I didn't have time to crush them, so I just dropped them in comme ça), and a generous dash of ground ginger.

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