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LOCATION: Recipes >> Asian >> Potstickers 03

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Peking Raviolis

2 Tbsp plus 1 tsp soy sauce
1 1/2 Tbsp Chinese cooking wine
1 1/2 Tbsp peanut oil
1 1/2 tsp salt
3/4 tsp sesame oil
1 1/2 Tbsp chopped scallion (green and white parts)
3/8 tsp minced ginger
1 egg
dash white pepper

3/4 lb ground pork
1/2-3/4 lb Napa cabbage

Boil a large pot to water. While water is boiling, mix together all
filling ingredients except for pork and cabbage. Mix marinade well.
Add pork and set aside. When water stars to boil, put cabbage into
boiling water. Turn off the heat and remove pot from the burner. Let
cabbage soak for approximately 2 minutes. Rinse in cold water and
squeeze out excess water. Chop cabbage finely and squeeze out the
water again. Sprinkle a dash of salt on the cabbage and add to the
pork mixture.

Fill Round pot sticker wrappers by placing about 1 tsp. filling in
the middle of the wrapper, fold both edges up so that the raviolis
have a sort of triangular look, and pleat. Seal by pinching dough
together with a wet finger.

Heat 2 Tbsp. of oil at 375 in a large flat skillet with a lid (we
will use the electric skillet). Cook until bottoms of ravioli are
golden. Add a small amount of water and cover completely (make
sure that the vent is closed). Lower heat to 250. Steam for
approximately 10 minutes, adding more water when the steam seems
to die down. Cook in 3 batches.


Dipping Sauce

2 Tbsp dark soy sauce
4 Tbsp water
1 tsp vinegar
1 Tbsp chopped garlic
1/2 Tbsp minced ginger
1 tsp hot oil
dash white pepper

Mix well and let sit for a day or so.

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