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LOCATION: Recipes >> Asian >> Potstickers 13

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POT STICKERS

DIPPING SAUCE #1

4 tsp. soy sauce
4 tsp. white sugar
4 oz peanut butter
1/2 cup vegetable oil
4 tsp. chili oil


DIPPING SAUCE #2

1/2 cup soy sauce
2 tsp. ginger, freshly grated
2 green onions, chopped
2 tsp. vegetable oil

DUMPLINGS

1/2 lb ground pork
1 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dark sesame seed oil
36 wonton skins or wrappers

To prepare sauces: mix ingredients in individual bowls and set
aside.

To prepare dumplings: Finely chop ground pork. Combine the pork
with the soy sauce, salt, pepper and sesame oil.

Put a small amount of filling in the center of each wonton skin;
enclose the filling to make a ball-like shape, or a triangle,
sealing with a little water. Bring a large pot of water to boil.
Put the dumplings, in batches, into the water and boil them until
they pop to the surface. Remove with a slotted spoon and serve with
dipping sauces.


FRIED DUMPLINGS

In 12" non-stick pan, heat 1 tbsp. oil over medium low heat. Arrange
dumplings in the pan, pleated side up, starting at the center and
radiating out with the sides of the dumplings just touching. Cook
the dumplings until the bottoms are lightly browned 10 minutes.
Add cup water or chicken stock; cover the pan and cook over medium
heat until all liquid has evaporated, about 10 min. Uncover and
drizzle 1 Tbsp. oil around the inside edge of the pan. Fry the
dumplings until the bottoms are golden brown, about 3 minutes.
Loosen dumplings around the edges with a spatula, and then set a
large serving plate over the pan. Wearing mitts to protect your
hands, quickly invert the pan. Serve dumplings fried side up.

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