Ingredients DOUGH 2 cups All purpose flour sifted 2/3 cup Water FILLING 7 Dried shiitake mushrooms 1 1/2 cups Warm water 1 pound Small shrimps peeled, deveined, coarsely chopped 1/2 teaspoon Ginger root freshly grated 1/2 cup Spring onion very finely chopped 1 teaspoon Roasted sesame oil 1 tablespoon Low sodium soy sauce 2 tablespoons Arrowroot BAO SYANG 1 teaspoon Light olive oil with a dash of sesame oil 3 cloves Garlic bashed, peeled, chopped 5 each Quarter-sized pieces ginger 1 bunch Spring onions finely sliced 1 teaspoon Red chilli flakes 1 1/2 cups Shiitake mushroom water; from rehydrating the dried mushrooms DIPPING SAUCE 2 tablespoons Soy sauce 1/2 teaspoon Sesame oil 2 tablespoons Lime juice freshly squeezed 1 tablespoon Spring onion finely sliced

Instructions
DOUGH:
Put the sifted flour into a large food processor, switch on and slowly add water. Very suddenly it will turn into a ball. Transfer to a floured board and knead for 2 or 3 minutes. Place in a bowl, cover with plastic and let rest for 30 minutes.

FILLING:
Soak the dried mushrooms in warm water for 20 minutes. Strain, reserving the mushrooms and soaking water separately. Remove and discard the mushroom stems, coarsely chop the rest. On a large, flat surface, spread out each of the ingredients evenly in the following order:
- Shrimp
- Shiitake
- Ginger
- Onion
- Sesame oil
- Soy sauce
- Arrowroot

Use a chopping motion with a chefs knife or a cleaver to mix all the ingredients together on the cutting board.

ASSEMBLY:
Divide the dough into eight 2oz pieces. You may have a little dough left over. Roll each piece into a ball and then roll out into a very thin (16th inch) 6 inch circle. Put 2 rounded teaspoonsful of the filling in the center of the circle. Fold in half, making a half moon shape and crimp the edges firmly. Repeat for the remaining dough.

BAO SYANG:
Pour the oil into a high sided skillet and fry the potstickers with the garlic, ginger, onions, and chilli flakes without turning, until the potsticker bottoms are brown. Pour in the reserved soaking liquid. Cover and pan steam for 10 minutes.

SAUCE:
Mix the soy sauce, sesame oil, lime juice, and onion together in a large bowl or pour into individual dipping bowls.

SERVICE:
Place 2 potstickers on each individual plate and serve with the dipping sauce. I suggest you also give your guests a small bowl of water and a piece of lemon so they can wash their fingers when the dunking is over.

A variation on this recipe is also hosted on BigOven.com as recipe number 138674.

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Yields: 1 Servings    posted as 138674
    

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Cuisine:   Uncategorized

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