Chinese Dumplings - Potstickers - Panfried Pork Dumplings- Mend A Body approved!!!

•Dumpling Dough*
•2 cups Carbquik
•1 cup boiling water
•Filling:
•8 ounces celery cabbage (Napa cabbage)
•3 tsp NU Salt, divided
•1 pound lean ground pork
•1/4 cup finely chopped green onions, with tops
•1 T white wine
•1 tsp cornstarch
•1 tsp Rolands sesame oil
•Dash white pepper
•Dipping Sauce:
•1/4 cup low sodium soy sauce
•1 tsp Rolands sesame oil
•Other:
•2 - 4 T EVOO

Preparation:
Cut the cabbage across into thin strips. Mix with 2 teaspoons NU Salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 tsp NU Salt, 1 tsp sesame oil, and the white pepper.

In a bowl, mix the Carbquik and 1 cup boiling water until a soft dough forms. Knead the dough on a surface covered with small amt of carbquik about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork filling close to one side of the circle while not touching the edges. Lift up the other side of the circle folding it over the pork filling and pinch edges together to create a pouch to encase the mixture. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 T olive oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 T olive oil. Place 12 dumplings in a single layer in the wok and fry, rotating to all sides until golden brown.
Approximately 2 min per side. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 tsp sesame oil. Serve with the dumplings.



Number of Servings: 36

Recipe submitted by SparkPeople user KDEVEAU76.