Title: POT STICKER DOUGH
Categories: Chinese, Appetizers
Yield: 1 servings
2 c All-purpose flour
1/2 c Water
In a bowl, combine flour and water, mixing to form a
ball. Remove to a floured board and knead with palm
of hand for about 3 minutes. Shape into a ball, cover
with damp towel, and let stand for about 10 minutes.
To shape and assemble, knead dough for about 3
minutes. Shape into a ball, cover with damp towel,
and let stand for about 10 minutes.
To shape and assemble, knead dough for about 3
minutes. Roll into a cylinder that is about 1-inch in
diameter. Cut off ends, then cut into about 24
pieces, each 1/4-inch wide. With a cut side up, press
dough down with palm to flatten. Roll with a rolling
pin to make pancakes about 2-1/2-inch in diameter.
NOTE: A pasta machine can be used to roll out dough.
Roll to No. 4 setting on machine, or about 1/32nd of
an inch. Cut dough with a 2-1/2-inch cookie cutter
(or a glass, inverted tuna can, etc.)
SOURCE: Adapted from "Chef Chu's Distinctive Cuisine
of China"
