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Whilst at Sushi Ran we had what I call potstickers otherwise know as Dumplings I think. We used to make them in the Corperate cooking sessions at LCF.
the technique needs some practice….
Potsticker dumplings (ca. 15 to 20 stuks) (Chinese pasteitjes)
175 g flour 1/8 l boiling water
100g raw minced meat, duck or lamb I find the tastiest
100g mushrooms chopped (mixed mushrooms)
2 spring onions
2 tbsp sesame oil
2 small cloves of garlic crushed
1 tbsp grated fresh ginger
1 tbsp sherry
1 tbsp soja sauce
2 tsp sesame oil
4 tbsp arachide oil
Place the flour in a bowl add the very hot water and mix together with a fork
Knead to a smooth dough with the hands and leave to rest in a bowl under a damp tea towel
Fry the mushrooms and spring onions together in a hot wok in the sesame oil for a few minutes. Place in a sieve to remove any extra moisture. Leave to cool mix with the minced duck or lamb, garlic, ginger, sherry, soya sauce. Season to taste.
Divide the dough mixture in two, make two long rolls about 3 cms in diameter from the mixture and cut into 2 cms pieces and make into balls. Flatten the balls and roll out thinly into circles from 6 cms on a lightly floured surface
Place a small spoon full of the mixture in the middle of the circle dampen the edges, if necessary and press well together. You can also use also a special form to make the dumplings
Pour 1 tbsp of the oil onto a non stick pan, fry 4 to 5 of the dumplings until crispy underneath, pour on 1 ½ dl water, (cover ones hand as it will steam and spit) cover the pan immediately, lower the heat slightly and allow the dumplings to cook through. Remove the lid and let the water evaporate. Fry the remaining dumplings in the same way using fresh oil every time
I sometimes serve these with soup. Eg. Garlic or Pumpkin soup is a good combination

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