●SUIGYOUZA- Boiled Pot-sticker
＜Ingredients(for 20 pot-stickers)＞
Pot-sticker wraps
180g flour
100cc water
Pot-sticker paste
200g ground pork
200g Chinese cabbage
1 tablespoon soy sauce
10g ginger juice (grated ginger squeezed for just its extract)
Chinese parsley
soy sauce
salt
sesame oil
<Pot-sticker wrap>
1)Put the flour in a bowl, put 100cc of hot water and mix with chopsticks.
2)Then work in the liquid with your hands and eliminate lumps of flour.
By break up chunks of flour, even out the moisture, and make it into a
grainy mix.
3)Gather the mix and make a dough. Knead vigorously until the surface of
the dough is smooth.
4)After shaping it to a ball, cover with a damp but firmly squeezed kitchen
cloth and let it rest for about 30minutes.
5)Roll the dough into a stick of 30cm in length and cut it equally into 20
chunks.
6)Place the dough on a flour-dusted board and flatten out the chunks into
circular shaped with the palm of the hand.
7)With a rolling pin, roll out the dough into a circle of 8 to 9cm in diameter.
<Pot-sticker paste>
1)Boil the cabbage and take it out on a colander. Sprinkle salt while it is dry
and when it cools, mince it and eliminate water droplets.
2)Put the ground pork into a bowl and knead until it becomes glutinous.
Add the Chinese cabbage, soy sauce and ginger juice. Then mix some more.
<Forming Pot-stickers>
1)Place the wrap on the palm of the hand. Place some paste on the middle
of the wrap.
2)Hold the wrap in half, while doing so press down on the center of the pot
sticker to air out it out. Do not pleat the edges but just bring the two
semicircle sides together.
<Boiling the Pot-stickers>
1)Heat some water in a pan and boil the pot-stickers for about 3 to 4
minutes. Then take it out on a dish and serve it with some soy sauce,
salt, sesame oil and other seasonings.