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Prawn Gogee and Dipping Sauce (serves 4)

Potsticker Dough

1 1/4 cups all purpose flour
1/4 cup cold water
6 oz. boiling water
1/4 tsp. salt
1 Tbsp all purpose flour

Divide the flour into two separate bowls. In the first bowl, add
1/4 cup of cold water and mix with a spoon until a dough forms. In
the second bowl, add the 6 oz. of boiling water and mix with a
spoon until a dough forms. Place 1 Tbsp of additional flour on a
work surface. Remove the dough from the bowls and knead them together
on the floured work surface for 10 minutes. Form the dough into a
ball and then cover with a dry cloth and allow it to rest for 1

Divide the dough into 24 evenly sized pieces by cutting the dough
ball into 1/8's. Roll the pieces into a log and cut it into three,
then roll the dough into little balls (use additional flour if
necessary). In the palm of your hand, flatten the dough into 3 1/2
inch circles.

Chinese Dumpling Filling

1 lb. ground pork or ground turkey
3 Tbsp minced scallion
1/2 tsp. grated ginger
1 1/2 tsp. dry sherry
1 Tbsp soy sauce
1 Tbsp sesame oil
1/2 tsp. salt

In a medium sized bowl, combine the ground pork or ground turkey,
minced scallion, grated ginger, dry sherry, soy sauce, sesame oil
and salt thoroughly. Using the Potsticker dough circles, place 1
Tbsp of meat filling in the middle.

Fold the dough circle in half over the filling to make a half moon
shape. Press the edges together to seal the dumpling. Turn the
dumpling so the straight edge is facing you.

Fold the two corners located at 9 and 3 o'clock to the center at
12 o'clock and press the dough to seal. Cook the dumplings in two
batches in boiling water for 6 minutes. Remove from the water with
a slotted spoon. Serve with oriental dipping sauce.

Oriental Dipping Sauce

1/2 cup soy sauce
1 Tbsp sesame oil
1 Tbsp minced scallions
1 tsp. minced garlic

Combine the soy sauce, sesame oil, minced scallions and minced
garlic together and mix thoroughly. Place the dipping sauce into
a serving dish. Drizzle the dipping sauce over the hot steamed
dumplings before serving.


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