T.g.i. Friday’s Pot Stickers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 1/2 cups flour (dough)
• 1/2 teaspoon salt
• 1 cup hot water
• 1 tablespoon vegetable oil
• 1 lb ground lamb (filling)
• 2 tablespoons kikkoman soy sauce or 2 tablespoons tamari soy sauce
• 1 tablespoon sesame oil
• 1 1/2 teaspoons ginger, grated fresh
• 1/4 teaspoon sugar
• 1 dash salt and pepper, to taste
• 3 green onions, chopped
• 1 egg
• 1 tablespoon cornstarch
• 1 (9 ounce) can water chestnuts, finely chopped
• 1 garlic clove, minced
• 1/2 cup kikkoman soy sauce (dipping sauce)
• 1/4 cup rice wine vinegar
• 1 teaspoon chili oil (or a small spoonful of hunan sauce)
• 1 green onion, finely chopped (greens too)

Recipe

• 1 combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. allow the dough.
• 2 to rest for 20 minutes, covered.
• 3 combine the dipping sauce ingredients in a small bow l; set.
• 4 aside.
• 5 combine the filling ingredients. roll the dough out about 1/8" thick. use a biscuit cutter or.
• 6 a glass to cut out 3" circles.
• 7 brush a little water around the edges of the circles. place about 2.
• 8 teaspoons filling in center. fold the circles in half and press to seal, making sure to squeeze out any.
• 9 air.
• 10 to cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
• 11 about 5 minutes. drain well. (the dumplings may be frozen at this point to use later.) this about.
• 12 8 dozen or so. if not frozen, heat a skillet or wok until hot, add about 2 t. oil and heat.
• 13 add dumplings and fry themuntil nicely brow ned on one side. drain on paper towels. serve with the.
• 14 dipping sauce.