Potstickers

all-purpose flour	2 c plus as required
water	3/4 c plus as required
bok choy or napa cabbage	1 c shredded
lean pork	1 lb ground
fresh ginger	1 T grated
mirin	1 T
soy sauce	1 T
toasted sesame oil	1 T
fresh chives	1 T chopped
fresh cilantro	1 t chopped (optional)
star anise	4 pods ground (optional)
chicken broth	1/2 c portions as required
peanut oil	as required
hot chili sesame oil	1 t as required
black vinegar	1 t as required
light soy sauce	1 t as required

These filled dumplings or dim sum, “dots of the heart”, are called potstickers because they are fried on one side and steamed on the other so they look as if they stuck to the pot. The dumplings steamed are called chiao tzu in Chinese, and fried are called guo tieh in Chinese and gyoza in Japanese.

Mirin, hot chili sesame oil, star anise and black vinegar can be found in Chinese groceries. Sherry can substitute for the mirin and cider vinegar for the black vinegar. Prepared frozen wrappers are available that are thin but acceptable.

To make the wrappers combine the sifted flour with the water to form a stiff dough. Knead for 5 minutes, then rest for 30 minutes. Turn out on a lightly floured surface and knead for 3 minutes. Divide the dough into two parts and roll each out 1 inch in diameter and about 12 inches long. Cut the rolls into 1/2 inch slices. Lightly flour, then flatten and roll out each piece to a 3 inch diameter circle 1/8 inch thick. The wrappers can be dusted with corn starch, stacked and frozen for later use.

To make the filling begin by trimming and washing the cabbage. Drain it well, shred it, then wrap in paper towels or cheesecloth and squeeze to remove as much moisture as possible. Combine the ground pork, fresh grated ginger root, mirin, dark soy sauce, chopped chives, toasted sesame oil and, if desired, the chopped cilantro and ground star anise, then thoroughly blend in the chopped cabbage. Allow to set for at least 30 minutes or freeze for later use.

Prepare the potstickers by spooning about 1 t of filling in an oblong shape onto a wrapper. Wet around the outside edge of the wrapper, fold over, seal and pleat. Very convenient presses are available to speed this process. Cover the potstickers with a dry cloth as they are finished.

Bring the chicken broth to a simmer. Heat a small amount of peanut oil in a large flat skillet. Place the potstickers in the skillet so they are not crowded and fry till they are crisply browned on one side. Add 1/2 of the hot chicken broth to the skillet, cover and cook for 10 minutes. Serve browned side up on a warm platter.

The dipping sauce should be prepared to individual taste at the table by mixing portions of the hot chili sesame oil, black vinegar, and light soy sauce.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 2–2.