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Old 02-06-2006, 02:31 PM   #31
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why don't u just flavor the sausage + cabbage that ur wrapping?
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Old 02-11-2006, 03:55 PM   #32
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Just had to brag...my daughter's best friend happens to be Korean and her mom makes the best pot stickers ever! That Korean lady has been spoiling us with all of her delicious Korean food.
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Old 02-11-2006, 03:58 PM   #33
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Dina - Do you think your daughter might be able to get her recipe?

Tom
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Old 02-11-2006, 04:45 PM   #34
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Absolutely Tom! I've made them before myself except I buy the already made dough wrappings (don't remember what they're called) and make a mixture of browned ground pork, ginger, garlic, green onions, and chopped green beans. I will ask Mrs. Choi for her recipe for you...and me.
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Old 02-12-2006, 08:23 AM   #35
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Question

could anyone post a TNT recipe for dough for the wrappers?
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Old 02-12-2006, 08:52 AM   #36
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Did a search and this is what I found although the serving size may not be correct. This recipe makes about 24 pieces.

Title: POT STICKER DOUGH
Categories: Chinese, Appetizers
Yield: 1 servings

2 c All-purpose flour
1/2 c Water

In a bowl, combine flour and water, mixing to form a
ball. Remove to a floured board and knead with palm
of hand for about 3 minutes. Shape into a ball, cover
with damp towel, and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Shape into a ball, cover with damp towel,
and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Roll into a cylinder that is about 1-inch in
diameter. Cut off ends, then cut into about 24
pieces, each 1/4-inch wide. With a cut side up, press
dough down with palm to flatten. Roll with a rolling
pin to make pancakes about 2-1/2-inch in diameter.

NOTE: A pasta machine can be used to roll out dough.
Roll to No. 4 setting on machine, or about 1/32nd of
an inch. Cut dough with a 2-1/2-inch cookie cutter
(or a glass, inverted tuna can, etc.)

SOURCE: Adapted from "Chef Chu's Distinctive Cuisine
of China"
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Old 03-21-2006, 09:03 AM   #37
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Monster Pot Stickers

I tried something the other night worth passing on.

Instead of stuffing 30 or so wontons with a pork/cabbage mixture, I used six, 6-inch, flour tortillas instead. Being thicker, the tortillas were a bit harder to work with, but the time saved in making six monster pot stickers instead of 30 regular-sized ones made it worth the extra effort.

Browning & steaming took about the same amount of time as regular pot stickers, and the monster ones had the same flavor.

Tom
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Old 03-21-2006, 09:16 AM   #38
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Tom that is very interesting. What a cool idea.
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Old 03-25-2006, 05:46 PM   #39
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I believe that Potstickers originally came from China where they are known as Jaozi (Jow zer). There is a some interesting information and recipes to be found at http://dinnercoop.cs.cmu.edu/dinnerc...duplicate.html

They are freely available in Beijing. Every supermarket sells many varieties (veg, pork, and beef) ready made in deep-freeze self-service baskets. Most people boil them but I like to fry them after boiling.
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Old 03-25-2006, 05:58 PM   #40
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Quote:
Originally Posted by TomW
I tried something the other night worth passing on.

Instead of stuffing 30 or so wontons with a pork/cabbage mixture, I used six, 6-inch, flour tortillas instead. Being thicker, the tortillas were a bit harder to work with, but the time saved in making six monster pot stickers instead of 30 regular-sized ones made it worth the extra effort.

Browning & steaming took about the same amount of time as regular pot stickers, and the monster ones had the same flavor.

Tom
If you're heading down that road, try making or finding Mandarin-style pancakes to wrap the filling in. That's basically a wrapper for mu shu pork or Peking duck.
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