Kuo-T’ieu (Fried Pork Dumplings)
3 c flour, all-purpose
2/3 c water, warm
1/3 c water, cold
1 lb pork, ground
10 oz water chestnut, diced
3 tablespoons soy sauce, mushroom flavor
3 tablespoons oil, vegetable
2 tablespoons sherry
2 tablespoons cornstarch
1 tablespoon scallion, chopped
1 tablespoon ginger root, chopped
2 ts salt
2 tablespoons oil, sesame
Add warm water to flour, mix with chopstick, then add cold water
and knead it very well. Stand for 15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt, sesame oil,
soy sauce, wine and cornstarch. Place dough onto foured board and
knead until smooth. Divide dough into 40-50 pieces. Flatten each
piece with hand and roll into 2-3" round thin pancakes. Put 1 to
2 teaspoons of filling in center then fold over to make a half moon
and pinch edges together.
Heat a flat pan until hot, add 2 tablespoons oil. Put enough
dumplings to cover the bottom of pan without overlapping. Fry 2
minutes or until bottom is golden. Add 2/3 cup cold water, cover
and cook until water has evaporated. Add 1 Tablespoon oil to side
of pan and fry another minute and serve immediately. (I use a 12
inch cast iron skillet for this and use more than the 2 tablespoons
oil mentioned above, I also use more than the 1 T oil at the end.
Swirl the oil around the pan when you add it at the end…this
helps removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil, chopped ginger,
and chopped scallions.