Curtains and Coathooks: Chinese Dumplings

Chinese Dumplings
Makes 48, about 4 servings
Ingredients
Dough:

6 cups all purpose flour
3 cup boiling water

Filling

8 ounces celery cabbage (Napa cabbage) [Note: Regular cabbage does not work]
3 teaspoon salt
1 pound lean ground pork
1/4 cup chopped green onions
1/4 cup of onions
1 tablespoon water
1 teaspoon cornstarch
1 tspoon sesame oil
Pinch of black pepper
3 tablespoons canola oil

Dipping Sauce

1/4 cup soy sauce
1 tsp sesame oil

1. Cut the cabbage finely and mix with the salt, setting it aside.

2. Mix the pork, green onions, water, cornstarch, onion, pepper and sesame oil together, then combine with the salted cabbage.

3. Combine the flour and water and knead into a dough for about 5-6 minutes [Warning: Hot].

4. Separate the dough into 4 pieces and roll each dough ball until all are are 1 foot long.

5. Cut the dough rolls into 12 slices, each.

6. Flatten each dough slice and spoon 1 teaspoon of pork mixture onto the dough, then fold over and pinch at the top.

7. Heat the canola oil in a frying pan and fry as many dumplings in a single layer as possible, until golden brown at the bottom.

8. Pour in 1/2 cup water and cover, cooking for 6-7 minutes.

9. Repeat with the rest of the dumplings.

10. Mix the sesame oil and soy sauce together to make a dipping sauce and serve with the dumplings.

Modified from http://chinesefood.about.com/od/potstickers/r/potstickers.htm

The original recipe called for 2 cups of flour and 1 cup of water; this is not nearly enough. I used up half of the pork mixture and all of the dumpling dough and had to cook the rest of the pork separately. The dough itself was pretty tasty but the filling wasn't very good at all.

I tried using cabbage instead of Napa cabbage but that didn't work out so well.

All in all, I won't be making this again.