Ingredients (6 pancakes)

• 1 1/2 cups (200 grams) all purpose flour, plus additional for dusting the board
• 1/2 cup (113 gram) boiling water
• 2 tbsp. (30cc) cold water
• 4~6 green onions=scallions ( white and green parts). thinly sliced ( about 1 cup=225cc)
• 1 tbsp. (15cc) vegetable shortening or toasted sesame oil
• salt
• 2 to 4 tablespoons salad oil

Instruction

1. Sift 1 1/2 cups (200 grams) all purpose flour into a large bowl. Stir in 1/2 cup (113 gram) boiling water until well blended; then add 2 tbsp. (30cc) cold water.
   
    
2. Knead the dough on a lightly floured surface for 4 to 5 minutes, or until the dough is firm and elastic. Form the dough into a ball, dust it with flour, wrap it with plastic wrap, and let it rest on the surface for 30 minutes.
   
    
3. Roll the dough into a 7-inch cylinder and divide into 6 pieces.
   
    
4. Divide the scallions into 6 equal portions. On a lightly floured surface, roll out one piece of dough into a 7 1/2-inch circle.
   
    
5. Spread 1/2 teaspoon shortening on the dough to within 1/4 inch of the edge. Sprinkle the dough with a scant 1/4 teaspoon salt and one portion of the scallions. Then lightly press the salt and scallions into the dough so that they won't fall of when you fold the dough.
   
    
6. Fold the dough in thirds, and roll the dough up loosely from one short end like a jelly roll.
   
    
7. Turn the coil round side up, dust a little flour on it, flatten it slightly with your fingers, and roll it into a 5-inch circle. Repeat with the remaining dough and filling ingredients.
   
    
8. Heat an iron skillet over medium heat; then add 2 teaspoon oil. When the skillet is hot, put a pancake for 2 or 3 seconds and immediately flip over the pancake and cook the other side until golden brown. (By flipping the side immediately, both sides get some oil on the surface) Brown both sides.
   
    
9. Serve hot with soy sauce.
   

This pot sticker recipe is from "The Art of Chinese Tea Lunch" (Hardcover) by Ellen Leong Blonder. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors.
Every recipe I have tried turned out really successful.

Back to Top | Home