12978 Serves 8 to 12 Wed Aug 06 08:15:22 -0700 2008 Wed Feb 04 11:35:50 -0800 2009 Licensed http://www.chow.com/recipes/12978 Wed, 04 Feb 2009 19:35:50 GMT These dumplings are very popular wherever they are sold. Once the method of pleating the dumplings is mastered, they are quite easy to produce. The classic potsticker is first pan-fried then braised until the liquid from the stock is reduced to a glaze. The dumplings may also be boiled, steamed, or deep-fried. According to legend, one of an emperor's chefs got distracted and deeply caramelized the bottom of a pan of dumplings. Fearing the loss of his head, he told the emperor that they were a new type of dumpling, and the emperor loved them.

]]>

Briefly blanch the cabbage in the water with the salt and baking soda (used to retain color). Drain and refresh in ice water, then squeeze dry in a dishtowel.

Place the cabbage in a bowl and add the ground pork, scal-lions, salt, sugar, ginger, garlic, water chestnuts, rice wine, soy sauce, oyster sauce, sesame oil, and egg. Mix the ingredients thoroughly to combine, stirring in one direction only.

Sprinkle the cornstarch evenly over the top, and stir again to incorporate. Cover and store refrigerated, about 4 hours.

Blend all the sauce ingredients together and stir to dissolve sugar. Allow to stand at least 10 minutes. (The dipping sauce can be made 1 day in advance.)

To fold the dumplings, form a circle with your thumb and index finger. Lay a gyoza wrapper on this circle and scrape 1 tablespoon of filling against the thumb side of the wrapper.

Lightly moisten the edges of the wrapper, using the moistened index finger of your other hand. Begin pleating the outside edge of the wrapper against the edge facing you, using the index finger of the other hand. The side closest to you will have no pleats while the outer side will develop a curved pleat. Lightly press the pleats as you form them.

Place the finished dumpling on a baking sheet lined with parchment paper and push down gently to flatten the bottom. (The dumplings can be held, refrigerated, for 1 day, tightly covered. The dumplings may be frozen, after first dusting them liberally with cornstarch and then wrapping them in plastic or a resealable plastic bag. Allow the dumplings to defrost completely before cooking.)

Heat a skillet until very hot. Swirl in 1 to 2 tablespoons [15 to 30 mL] peanut oil to cover the bottom. Lay the dumplings flat bottom down, arranging them so that they do not touch each other.

Cook until the bottoms become dark golden brown, then add ⅓ cup [80 mL] of chicken stock. Reduce the heat to medium and cover the pan, allowing the dumplings to steam. After about 5 minutes the tops of the dumplings will turn translucent and very little liquid will be left in the pan.

When the liquid has completely evaporated, remove from the heat. Using a flexible metal spatula, carefully remove the dumplings, being careful to not tear the skins.

Serve 4 to 6 dumplings, placed on their side exposing the browned bottoms, per person. Accompany with dipping sauce, a small bowl of chile sauce with garlic, and a small bowl of chile oil. Garnish with minced scallion.

Combine the flour and salt. Gradually add the hot water while stirring with chopsticks or a fork to form a smooth dough.

Turn the dough onto a floured board and knead 5 minutes. Cover with damp towel and allow to rest 20 minutes.

Knead again for 5 minutes and roll into ropes 1 inch [2.5 cm] in diameter. Cut the ropes into forty 1-inch [2.5-cm] portions, rolling each portion into a 3-inch [8-cm] round.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 cup [240 mL] Napa cabbage or bok choy, chopped

]]> 3 cups [720 mL] boiling water

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] baking soda

]]> 1 pound [450 g] coarsely ground pork

]]> ½ cup [120 mL] scallions, sliced

]]> ½ teaspoon [3 mL] salt

]]> 2 teaspoons [10 mL] sugar

]]> ½ tablespoon [8 mL] ginger, minced

]]> ½ tablespoon [8 mL] garlic, minced

]]> ½ cup [120 mL] water chestnuts, finely chopped

]]> ½ tablespoon [8 mL] rice wine

]]> 1 teaspoon [5 mL] “lite” soy sauce

]]> 1 tablespoon [15 mL] oyster sauce

]]> 2 teaspoons [10 mL] sesame oil

]]> 1 egg, beaten

]]> 2 tablespoons [30 mL] cornstarch

]]> ⅓ cup [80 mL] “lite” soy sauce

]]> ¾ cup [180 mL] rice vinegar

]]> 1½ teaspoons [8 mL] ginger, minced

]]> 1½ teaspoons [8 mL] garlic, minced

]]> 2 teaspoons [10 mL] sesame oil

]]> 2 teaspoons [10 mL] chile oil

]]> ½ teaspoon sugar [3 mL], or to taste

]]> 1 scallion, minced

]]> 1 package gyoza wrappers or wonton wrappers

]]> Peanut oil, for sautéing the dumplings

]]> 1 to 1½ cups [240 to 360 mL] chicken stock

]]> Chile sauce with garlic, for serving

]]> Chile oil, for serving

]]> Minced scallion, for garnish

]]> 2 cups [480 mL] unbleached flour

]]> ½ teaspoon [3 mL] salt

]]> Approximately ¾ cup [180 mL] hot water

]]>