Pot Sticker Dumplings

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 5 ounces plain flour
• 4 fluid ounces very hot water
• 2 tablespoons peanut oil
• 5 fluid ounces water
• 3 ounces ground lamb
• 1 ounce spinach, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 tablespoon dark soy sauce
• 1/2 teaspoon salt
• 1 tablespoon spring onion, finely chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 tablespoon chicken stock or 1 tablespoon water
• 6 ounces iceberg lettuce, to serve
• 2 grated carrots, to serve

Recipe

• 1 first make the dough.
• 2 put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated.
• 3 add more water if the mixture seems dry.
• 4 remove the mixture from the bowl and knead it with your hands until it iis smooth. this should take about 8 minutes.
• 5 put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
• 6 while the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly. this will make the filling.
• 7 after the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.
• 8 once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor.
• 9 take a knife and cut the roll into equal segments. there should be about 18.
• 10 roll each of the dough segments into a small ball.
• 11 then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter.
• 12 arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them.
• 13 put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half.
• 14 moisten the edges with water and pinch together with your fingers.
• 15 pleat around the edge, pinching to seal well. (the dumpling should look like a small cornsih pasty with a flat base and a rounded top).
• 16 transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way.
• 17 heat a non-stick frying-pan over a high heat until it is hot.
• 18 add 1 tablespoon of oil and place the dumplings fat-side down into the pan. turn down the heat and cook for about 2 minutes until they are lightly browned. (you may need to cook the dumplings in two batches).
• 19 add the 5 fl oz of water.
• 20 cover the pan tightly and cook for a further 2 minutes.
• 21 remove the dumplings and serve.
• 22 provide each person with three small bowls each containing some chinese rice vinegar, chilli oil, and light soy sauce or other suitable dips.
• 23 serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce.