這個頁面上的內容需要較新版本的 Adobe Flash Player。

取得 Adobe Flash Player

Home / Contact us  
Founding Master of
Chung Tai
Abbot of Chung Tai
 
The Chung Tai
Tradition
Organization of
Chung Tai
 
 
Architectural Design
 
 
 
 
Other
Links
 
Pot Sticker
 

Ingredients:

Dough

  • 1 cup all purpose flour
  • 1 cup warm water

Filling

  • 1/2 whole cabbage, cut into shreds
  • 1 carrot, cut into fine shreds
  • 4 pieces pressed bean curd (tofu), cut into fine shreds
  • 1 handful Szechwan Preserved Mustard Root, cut into fine shreds
  • 1 bunch vermicelli, soak in cold water until soft. Drain and cut into 1 1/2 inch sections
  • 1 cup dried Shiitake mushroom, soak in cold water until soft. Squeeze dry and cut into fine shreds
  • 1 cup diced celery

Seasonings and Condiments:

  • white sesame oil
  • vegetarian oyster-flavor sauce
  • white pepper powder

Dipping Sauce:

  • soy sauce
  • black sesame oil
  • rice vinegar

Method:

  1. Knead flour and water evenly to form a ball. Cover it with wet cheesecloth for 15 minutes to relax the dough.
  2. Prepare the filling. Sauté the Shiitake over medium heat with white sesame oil and white pepper powder until aromatic. Add the remaining ingredients and season with vegetarian oyster-flavor sauce. Cook until done. Set aside to cool.
  3. Roll the dough into a 1- inch diameter long cylinder. Divide it into small pieces. Roll the pieces to flat and round shape, the size about a rice bowl opening.
  4. Place about 1- 1 1/2 Tbsp filling in the center, pinch to close and leave a small opening at both ends for ventilation.
  5. Pan- fried the Pot Stickers in medium heat with 2 Tbsp cooking oil until the bottom is golden brown. Add enough water and flour mixture to submerge the bottom. Cover and cook with low heat until water almost evaporated. Uncover and cook with medium heat until dry. Plate and serve with dipping sauce. Enjoy.