Ingredients
2 cup all-purpose flour
1/2 cup water
Directions
In a bowl, combine flour and water, mixing to form a ball. Remove to a
floured board and knead with palm of hand for about 3 minutes. Shape
into a ball, cover with damp towel, and let stand for about 10
minutes.
To shape and assemble, knead dough for about 3 minutes. Shape into a
ball, cover with damp towel, and let stand for about 10 minutes.
To shape and assemble, knead dough for about 3 minutes. Roll into a
cylinder that is about 1-inch in diameter. Cut off ends, then cut into
about 24 pieces, each 1/4-inch wide. With a cut side up, press dough
down with palm to flatten. Roll with a rolling pin to make pancakes
about 2-1/2-inch in diameter.
NOTE: A pasta machine can be used to roll out dough. Roll to No. 4
setting on machine, or about 1/32nd of an inch. Cut dough with a
2-1/2-inch cookie cutter (or a glass, inverted tuna can, etc.)
SOURCE: Adapted from "Chef Chu's Distinctive Cuisine of China"
Shared by Cate Vanicek
Servings: 1 servings
Pot Sticker Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these old records were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius describes how the cooks of his times used a good variety of spices and herbs, including a few you will know such as thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have some books from the 1300s - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that appears on menues today, but instead descriptions of the types of meals enjoyed by the upper classes of that period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new culinary innovations created an increase in publications on food, some of which are kept safe in academic collections. Over the next few centuries, the rich families of Wesstern Europe strove to serve up the best banquets, and as a consequence, cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications are greatly in demand due to more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Pot Sticker Dough recipe.
