Pot Sticker Dumplings

• 5 ounces plain flour
• 4 fluid ounces very hot water
• 2 tablespoons peanut oil
• 5 fluid ounces water
• 3 ounces ground pork
• 1 ounce spinach, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 tablespoon dark soy sauce
• 12 teaspoon salt
• 1 tablespoon spring onion, finely chopped
• 1 teaspoon sesame oil
• 12 teaspoon sugar
• 1 tablespoon chicken stock or 1 tablespoon water
• 6 ounces iceberg lettuce, to serve
• 2 grated carrots, to serve

1. First make the dough.
2. Put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated.
3. Add more water if the mixture seems dry.
4. Remove the mixture from the bowl and knead it with your hands until it iis smooth.
5. This should take about 8 minutes.
6. Put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
7. While the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly.
8. This will make the filling.
9. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.
10. Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor.
11. Take a knife and cut the roll into equal segments.
12. There should be about 18.
13. Roll each of the dough segments into a small ball.
14. Then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter.
15. Arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them.
16. Put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half.
17. Moisten the edges with water and pinch together with your fingers.
18. Pleat around the edge, pinching to seal well.
19. (The dumpling should look like a small Cornsih pasty with a flat base and a rounded top).
20. Transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way.
21. Heat a non-stick frying-pan over a high heat until it is hot.
22. Add 1 tablespoon of oil and place the dumplings fat-side down into the pan.
23. Turn down the heat and cook for about 2 minutes until they are lightly browned.
24. (You may need to cook the dumplings in two batches).
25. Add the 5 fl oz of water.
26. Cover the pan tightly and cook for a further 2 minutes.
27. Remove the dumplings and serve.
28. Provide each person with three small bowls each containing some Chinese white rice vinegar, Chilli oil, and light soy sauce or other suitable dips.
29. Serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce.

flour, water, peanut oil, fluid ounces water, ground pork, ounce spinach, fresh ginger, soy sauce, salt, spring onion, sesame oil, sugar, chicken, iceberg lettuce, carrots

Taken from www.food.com/recipe/pot-sticker-dumplings-164951 (may not work)