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Meat Dumplings Poached or Pot-Sticker Style

Kraft Memeber Recipe
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Makes: 50 servings Total Time: 2 hr

what you need
  • Filling:
  • 1 lb. ground or very finely chopped pork or beef or 1/2 & 1/2 or 1/2 pork & 1/2 raw shrimp
  • Marinade:
  • 6 Tbsp. sesame oil
  • 2 tsp. sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. cabbage (Napa or Chinese -preferred) or mix with bok choy, celery, carrot, etc.
  • 1 tsp. salt
  • 1/3 lb. chopped green onions (use -whole onion without roots)
  • Skin:
  • 3 cups flour
  • 3/4 cup cold water
  • 1/2 cup flour to prevent sticking -during kneading
  • 10 cups boiling liquid (water or -stock optional)
make it
Filling: Chop the “meat” well and mix well with the marinade. Then chop the cabbage or veggie(s) fine and mix with 1 tsp. salt and let sit for 10 minutes; Squeeze out the excess water. Mix the veggie with the meat and green onions and mix well by hand.

Skins: In a bowl, add water to the flour and knead into a smooth dough; let it stand for ten minutes. Then roll the dough into a long baton-like roll and cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2, etc. and am satisfied with four dozen. At the end I can eyeball 3 equal parts pretty accurately.) Use a rolling pin to roll each piece into a thin circle. Place 1 portion (50th or 48th) of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat the open edge together (into a semi-circle - sorta) keeping the other edge smooth. The smooth edge will yield to the length of the pleated edge. Pinch the pleats together to seal. Repeat for all dumplings.

Boil 10 cups water or stock or mixture and add dumplings; stir to prevent from sticking together. Return to a boil, turn heat low and cook for six minutes. Remove. Serve with dipping sauces.
I like to give each diner a small dipping bowl and provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot Sesame oil, Finely chopped or grated Garlic, Ginger, Bean paste, Hot bean paste, Black Bean paste, Peanut paste as makings for each to mix their dip to their liking.

YOU CAN CHEAT and buy ready made “gyoza” skins at most Chinese markets. If you are not too dexterous, get a dumpling press and you can stuff, fold, pleat, etc rapidly. Get more presses if you've a helper or two. Mine were under $2.00 if I remember. These are the same as you use for Pierogi, etc.

You can freeze these but wrap with separate partitions. (I was successful rolling them in saran. I'd wrap one, roll, wrap one, roll, etc. When frozen and then cooked, as liquid returns to boil, lower and poach for 10 minutes. If they are going to be pot-stickers (next recipe) you can also steam them or poach in low liquid without covering.
Average Rating  (1)
Rated  by myzip101 on 3/3/2009 I Love Pot Stick
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