Sauteed Dumplings
(Guotie or "Pot Stickers")
Ingredients
4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soy sauce
5 tsp rice wine
1 tsp fresh ginger, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG
Directions
- Mix the pork with the soy sauce, rice
wine, ginger, MSG and salt. Stir in one
direction, adding 5 oz (150 ml) of water,
a little at a time until the pork becomes
sticky. Add the leeks and sesame oil and
blend well, and divide into 60 portions.
Set aside.
- Stir 7 oz (200 ml) of water into the
flour. Knead until the dough is smooth
and elastic. Let rest for 30 minutes.
Roll into a long cylinder and cut into
60 portions. Flatten each piece and roll
into a circle about 3 inches (8 cm) in
diameter. Place 1 portion of the filling
on each circle and fold over. Pinch tightly
to seal the edges and form a squat bonnet-shaped
pouch. Repeat until all the dough and
filling are used.
- Arrange the pouches in a large pan.
Heat to moderately hot, then add water
to cover the pouches one-third of the
way up. Cover the pan and cook over high
heat until the water is almost absorbed.
Trickle the flour-water mixture around
the pouches. Cover the pan and saute over
low heat until the flour forms a crisp
film that link the dumplings together.
Sprinkle the dumplings with a little sesame
oil, cover again, and saute until the
pouches are browned on the bottom. Remove
with a spatula and serve. Saute and serve
the dumplings in batches.
