Yield: 1 Servings
2 c Flour 1 c Water
(from a recipe for Chinese "pot stickers" by Chris Kent of DEC's Western Research Lab):
In a bowl, combine flour and water, mixing to form a ball. Remove to floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 3 minutes.
To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4 inch wide.
With the cut side up, press the dough down with your palm to flatten. Use a rolling pin (or your hand, as I did) to make pancakes about 2.5 - 3 inches in diameter. They should be quite thin to allow complete cooking but thick enough to pick up without breaking.
Place a date or apricot in the center of each pancake and top it with 1 tbsp of filling. Fold over to make a half-circle and pinch together the edges firmly.
Steam for about 5-7 minutes on top and bottom, or however you would normally steam dumplings; serve hot. Makes about 20-24.
You can freeze the unused dough, but be careful - it sticks to itself.
I imagine these dumplings would be much more impressive if made by someone who was competent to fold them :-); however, this doesn't affect the taste. Note that I use no fat, salt, or additional sugar.
Posted to rec.food.recipes by email@example.com (Jeremy Daniel Buhler) on Nov 21, 1993.
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