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Kuo T'ieu (Fried Pork Dumplings) Recipe

by Global Cookbook

Ingredients

3 c. Flour, all-purpose 2/3 c. Water, hot 1/3 c. Water, cool 1 lb Pork, grnd 10 ounce Water chestnut, diced 3 Tbsp. Soy sauce, mushroom flavor 3 Tbsp. Oil, vegetable

2 Tbsp. Sherry 2 Tbsp. Cornstarch 1 Tbsp. Scallion, minced 1 Tbsp. Gingerrott, minced 2 tsp Salt 2 Tbsp. Oil, sesame

Directions

1. Add in hot water to flour, mix with chopstick, then add in cool water and knead it very well. Stand for 15-30 min, cover.
2. Mix pork, green onion, ginger, waterchestnut, salt, sesame oil, soy sauce, wine and cornstarch.
3. Place dough onto foured board and knead till smooth. Divide dough into 40-50 pcs. Flatten each piece with hand and roll into 2-3" round thin pancakes. Put 1 to 2 tsp. of filling in center then fold over to make a half moon and healthy pinch edges together.
4. Heat a flat pan till warm, add in 2 Tbsp. oil.
5. Put sufficient dumplings to cover the bottom of pan without overlapping. Fry 2 min or possibly till bottom is golden brown. Add in 2/3 c. cool water, cover and cook till water has evaporated. Add in 1 Tbsp. oil to side of pan and fry another minute and serve immediately. (I use a 12 inch cast iron skillet for this and use more than the 2 Tbsp. oil mentioned above; I also use more than the 1 Tablespoons oil at the end. Swirl the oil around the pan when you add in it at the end...this helps removal of the pot stickers!) For a dipping sauce, I use soy sauce, sesame oil, minced ginger, and minced scallions.
6. My friends have told me which they have not had better dumplings than these in any restaurant. Try this and let me know what you think!

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