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Rice, Noodles, and Other Grain Foods
1 batch of shao bing dough made with half cup of corn oil in place of the cold water
1/4 cup ground pork
1/4 cup minced shrimp
2 Tablespoons minced scallions
dash white pepper
1 teaspoon light soy sauce
1 Tablespoon sesame oil
1 teaspoon minced garlic
1 egg, separated
2 Tablespoons corn oil
1. Make the noodle dough with oil not cold water as directed above. After it rests, roll it thinly and into sheets and cut them into three-inch circles. Reuse the cutting to make more circles, as needed.
2. Mix pork, shrimp, scallions, white pepper, soy sauce sesame oil, garlic, and the egg white thoroughly but quickly making the filling. Too much mixing will make it tough.
3. Take one tablespoon of filling and put it in the center of the circle. Then dip a finger into the yolk and use it as sealant on one half of the edge of a circle.
4. Pleat two-thirds of the outside of the circle and stick it to the other half where you put the yolk. Complete until all filling and dough is used.
5. Heat oil and fry the pot-sticker dumplings on one side. Add two tablespoons water, cover the pan and simmer on low heat until all the water is absorbed. If your pan is not large enough, do in two batches. The pot stickers are best if they do not touch each other in the pan but are nonetheless very close.