Try this Huo Tip (Pot Stickers) recipe, or contribute your own.
Suggest a better descriptionCombine flour and cold water in large mixing bowl. Mix thoroughly to form dough. Cover with damp cloth; let stand for 20 minutes. * Cook cabbage 2 minutes in boiling water. Rinse in cold water, and drain. Squeeze dry of all excess moisture. Chop fine; set aside. Place the ground pork, chopped green onion, chopped ginger, and preserved vegetables together on chopping board. Mix and chop with the clever for approximately 15 strokes. Add "seasoning" and the cabbage to the pork mixture and mix thoroughly. After dough has set for 20 minutes, knead it for 1 minute and then form into 2 to 3 rolls, approximately 1-1/2 inch in diameter. Cut each roll of dough into slice 1-1/2 inch thick. With a small rolling pin, or heel of hand, flatten each piece of dough into a thin patty, 3 inch in diameter. Place 1/4 tablespoon of the pork mixture in the center of each patty. Fold in half, and seal the edges by pressing firmly together with your fingers. (Help ready-made skins to seal by applying egg white to the edges.) Set each pot sticker with the straight edge on a platter, pressing firmly so as to form a flat base. Each pot sticker should be made to stand upright, rather than allowed to rest flat on its side. Heat frying pan and add 2 tablespoon oil. On medium heat, pan-fry pot stickers. Cook on the base surface only. Pan-fry 2 minutes, until the base side is nicely browned. Add 1 cup chicken stock to the pot stickers. Cover and cook over medium heat for approximately 7 minutes, until most of the chicken stock is absorbed. Remove to platter. Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment for Pot Stickers. * Pot sticker skins can be purchased at Chinese groceries. SOURCE: Chopstick, Cleaver and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1339g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1982 | ||
Calories from Fat: 668 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 74.2g | 99 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 35.7g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 175.7mg | 54 % | |
Sodium 1458.8mg | 50 % | |
Potassium 1503.2mg | 40 % | |
Total Carbohydrate 239.4g | 70 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 231.2g | ||
Protein 79.8g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1982
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.