SAUTEED DUMPLINGS POT STICKERS

Makes: 60 Servings

4 ½ cups (500 g) flour,
1 tbsp soy sauce
1 tsp fresh ginger, chopped
3 ½ oz (100 g) hotbed leeks
1 tsp flour mixed with 2 tbsps water
9oz (250 g) lean boneless pork, minced
5 tsp salt, or to taste
3 ½ oz (100 g) sesame oil
1 tsp MSG

1. Mix the pork with the soy sauce, rice wine, ginger, MSG and salt.
2. Stir in one direction, adding 5oz (150 ml) of water, a little at a time until the pork becomes sticky.
3. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.
4. Stir 7oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic.
5. Let rest for 30 minutes.
6. Roll into a long cylinder and cut into 60 portions.
7. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter.
8. Place 1 portion of the filling on each circle and fold over.
9. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch.
10. Repeat until all the dough and filling are used.
11. Arrange the pouches in a large pan.
12. Heat to moderately hot, then add water to cover the pouches one-third of the way up.
13. Cover the pan and cook over high heat until the water is almost absorbed.
14. Trickle the flour mixture around the pouches.
15. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together.
16. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom.
17. Remove with a spatula and serve.
18. Saute and serve.