Beef Pot Stickers

Ingredients for Beef Pot Stickers

• 425 to 475ml plain flour

• 180ml boiling-hot water

• 110g beef mince chuck (120ml )

• 1 1/2 tablespoons soy sauce

• 1 Esslöffel asiatisches Sesamöl

• 1 Esslöffel Erdnussöl

• 1 Esslöffel gehackter, geschälter frischer Ingwer

• 1 teaspoon Chinese sweet bean paste

• 2 cups finely chopped yellow or green garlic chives (170g)

• 1 Esslöffel Erdnussöl

• 80ml warm water

• a 6-inch (3/4-inch-diameter) rolling pin or dowel

Put 425ml flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 30g flour if dough is sticky, until smooth, about 5 minutes.

Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.

Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.

Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in centre of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.

Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (80ml ) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.

Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

Haftungsausschluss

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