[Anonymous]

T.G.I. Friday’s Pot Stickers

Dough:

2-1/2 c. flour
1/2 tsp. salt
1 c. hot water
1 T. vegetable oil

Filling:

1 lb. ground pork
2 T. Kikkoman soy sauce or good Tamari sauce
1 T. sesame oil
1 1/2 tsp. grated fresh ginger
1/4 tsp. sugar
Salt and pepper to taste
3 green onions, chopped
1 egg
1 T. cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Dipping Sauce:

1/2 c. Kikkoman soy sauce
1/4 c. rice wine vinegar
1 tsp. chili oil OR a small spoonful of Hunan sauce
1 green onion, finely chopped (greens too)

Combine flour, salt, hot water and oil in a medium bowl; make a smooth dough.

Allow the dough to rest for 20 minutes, covered.

Combine the dipping sauce ingredients in a small bowl; set aside.

Combine the filling ingredients.

Roll the dough out about 1/8" thick. Use a biscuit cutter or a glass to cut out 3" circles. Brush a little water around the edges of the circles. Place about 2 tsp. filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air.

To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes.

Drain well. (The dumplings may be frozen at this point to use later.) This about 8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat. Add dumplings and fry them until nicely browned on one side. Drain on paper towels.

Serve with the dipping sauce.