This week, Potstickers!
(My favorite Korean dish is Mandu Guk, a fabulous soup made with dumplings similar to these. I look for it on the menu of every Korean restaurant, but I’ve never made it myself. I’ll post it when I finally do; in the meantime, check out the many videos and recipes for it on the Web.)
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-JT
I happened to look up Joyce Chen last week, and Wikipedia said she’s credited with coining the name “Peking Ravioli” for potstickers/dumplings.
What temp do you fry at to make sure innerds are cooked through since it looks like pork is put in wrapper raw?
I posted my mu shu pork here a while back and bet the pancake recipe would work as the dumpling dough. We don’t have an Asian store and our local grocery doesn’t stock much more than soy sauce to have to make stuff from scratch or substitute.
Mu Shu Mandarin Pancakes
2 C flour
3/4 C hot water
1 1/2 T sesame oil
Mix together and let rest covered for 20 minutes.
Divide into 8 pieces and roll out to tortilla size. Place onto ungreased hot skillet. When the pancake starts to get golden spots, flip it and heat on other side. This takes seconds so keep watch. Continue with remainder. If you’re fast at rolling, you can roll out the next while the previous one is cooking.
For mu shu pork, the dough is cooked before adding the filling like burritos. For dumplings, the filling is added to the uncooked dough like little fried pies. You wouldn’t want to roll the dough out as thin or as large for dumpling size.