You are here: Recipes It > Recipes > Mexican

Potstickers With Soy Vinegar Chile Dippi



2 cup all-purpose flour, plus more for kneading
1 cup boiling water


2 1/2 cup napa cabbage leaves, cut into 1 chunks
1/4 inch ginger, peeled
2 green onions, trimmed and cut into 1 le
2 tbsp cilantro leaves
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp sugar
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp sesame oil
2 tsp cornstarch
1/2 lb pork butt, trimmed of fat, cut into


2 tbsp peanut oil
1/2 cup chicken stock, mixed with
1 1/2 cup water


4 tbsp white vinegar
2 tbsp light soy sauce
3 drop chile oil
1 tsp cilantro, minced

Put flour into a food processor fitted with a metal blade. As soon as
water comes to a boil, with the machine running, pour down the feed
tube in a steady stream. Process until dough forms a rough ball and
pulls away from sides, about 30 seconds. Turn out onto a work
surface. Flour lightly and knead until dough no longer feels sticky
and has a firm, smooth consistency, about 2 minutes. Cover and let
rest while preparing filling.

Put half the cabbage leaves in a food processor. Pulse 4-5 times to a
coarse mince. Remove. Process remaining cabbage in same manner. Wrap
cabbage in a towel and squeeze out as much liquid as possible. You
should have about 1 1/4 cups. Set aside.

With processor running, drop ginger, green onions and cilantro down
feed tube; process until finely minced, about 15 seconds. Add salt,
white pepper, sugar, soy sauce, wine, sesame oil and cornstarch;
pulse to mix. Add pork; process until finely ground, about 20
seconds. Return cabbage to processor; pulse to mix. Do not puree.
Remove to a bowl, cover and refrigerate.

Dust dough with flour. Knead 2-3 minute,s or until smooth. Roll out
to an 1/8" thick sheet. Cut out 4" rounds; keep covered.

Put 1 tb filling in center of a round. Bring sides of round up over
filling and pinch edge of top of arc to seal. On curved rim of near
side, make 3 small pleats to the left of center; make 3 pleats in the
opposite direction along the other side. Pinch pleated side together
with unpleated side to enclose filling to make a 1/2" flat border on
top. Set dumpling on flat surface with its pleated side facing away
from you. Put both thumbs on the smooth side pushing filling forward
away from you while pulling ends toward you to form a pouch or belly.
Gently flatten dumpling s bottom to create a platform. Set on a tray,
cover and refrigerate, or freeze until ready to cook. Repeat, making
remaining dumplings.

Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange
8-10 dumplings platform side down in skillet, touching each other in
a spiral fashion. Fry until bottoms are browned and crusty, about 1
minute. (Lift one to check.)

Add enough diluted chicken stock to come halfway up dumplings; bring
to a boil. Reduce to a low boil and cover; cook until liquid has been
reduced (about 7 minutes.) Gently shake pan from time to time. Pan
should not be dry before cooking time is up; therefore, add water if
it reduces too quickly. Remove cover and nudge with a spatula to
loosen dumplings. Increase heat to high, and fry until pan is dry and
dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat
plate over potstickers an turn pan upside down. Repeat with remaining

Combine dipping sauce ingredients together, stir once or twice and
serve with dumplings.

Per serving: 275 calories, 12 g protein, 32 g carbohydrate, 10 g fat,
2 g saturated fat, 25 mg cholesterol, 385 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA





Also see ...

Pozole With Tomatillos Green Pozole
In large saucepan melt fat over medium high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bri (Upload by user)

Prik Kaeng Panaeng Paste For A Dry Chili
follow the same general method, toasting the seeds, then blending everything together. General Instructions for all: If you can t get prik ki nu, you can use half a pound of habanero chilis or one pound of jalapena chilis. If you use the latter deseed them before use. Note that (Upload by user)

Prize Fruit Chili Sauce
Chop all vegetables, mix together all remaining ingredients, add and simmer slowly until thick, about 2 hours. Remove pickling spices and discard. Store in sterilized jars.     strongServings:1/strong   (Upload by user)

Profrontation s Chili Con Carne Mexican
In bacon fat, lightly brown onion and garlic. Remove. To the fat add chili that has been mixed with 1T flour. Make sure that there is enough fat or add more so that it mixes well. Stir until smooth. Add meat, stir until all the chili mixture is absorbed. Brown. Stir in tomatoes (Upload by user)

Pueblo Green Chile Stew
Cover meat with water in a large pan, bring to a boil and simmer for 4 hours. Then add the green chiles, chopped, salt and garlic powder. Mix the cornmeal in a little col;d water and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Walt Reci (Upload by user)

Pueblo Red Chile Stew
Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl wi (Upload by user)

Puppy s Breath Chili 2
1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving 1/2 cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasiona (Upload by user)

Puppy s Breath Chili
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Reserve remaining broth. Bring to a boil and cook for 15 minutes. Add 1 tablespoons cumin and oregano. Reduce heat to simmer and add 1 tablespoon garlic. Add 1 1/2 tabl (Upload by user)

Pusit Relleno
Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside. In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper. Stuff squid cavities with meat mixture. This is messy and slippery, (Upload by user)

Real Texas Chili Tkmhol
In a food processor or by hand dice the Onions, Bell Pepper and the Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or smaller and set aside. Cut tomatoes into pieces and set aside. Heat Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell Pepper (Upload by user)
TAG: tomatoes, aside, ,

Real Texas Chili
TRIM THE BEEF AND CUT into 1/2 inch cubes. Rub with 1 tablespoon chili and 2 tablespoons olive oil. Marinate in refrigerator several hours or overnight. Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides. (Upload by user)
TAG: remaining, chili, ,

Grapefruit Crunch
Grapefruit Crunch
Jerome Funeral Recipe
Jerome Funeral Recipe
Salmon Patties
Salmon Patties
Red Black Bean Buffalo Chili
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recip (Upload by user)
TAG: chili, ,

Red Chile Chipolte Salsa Cooked
Combine chiles and boiling water let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1 2 min. Add the chiles, soaking water, tomatoes and oregano and remove from (Upload by user)
TAG: cooked, ,

Red Chile Oil
Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and let stand for 12 to 24 hours ... the longer it sits the hotter it gets. Strain and use as any vegetable oil. The Whole Chili Pepper From the collection of Jim Vorheis (Upload by user)

Red Chile Pasta
TAG: minutes, pasta, ,

Red Chile Pesto Clams
Servings: 4 * The large garlic cloves should be roasted and peeled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating that they contain sand) (Upload by user)
TAG: clams, large, pesto, place, minutes, chiles, chile, ,

TAG: dumplings, filling, cover, cabbage, process, processor, seconds, remaining, dumpling, remove, flour, pulse, potstickers, dough, smooth, ,
Permalink--> In : Recipes  -  Mexican