Preparation Time70 minutes
ServesApprox 30 dumplings
|1 T||light olive oil|
|5 large||onions, yellow||thinly sliced|
|1/4 cup||olive oil|
|to taste||salt and pepper|
1. Heat 1/4 cup olive oil in large sautee pan. Add onions and cook slowly over medium heat stirring occasionally until the onions become translucent and turn a light brown color. Salt to taste and remove from heat.
2. While the onions are cooling, make the dough. Store bough pot sticker/wanton wrappers can be used.
To make dough: combine flour, water, and oil in a bowl or food processor and blend until well mixed.
3. Let dough stand for ten minutes. Then roll into a snake and use a knife to cut the dough into thirty equal pieces.
4. Take each piece of dough, roll into a ball. Flatten the ball into a even circle. Fill with about a tablespoon of onions, fold and seal using water on the inside of the dumpling and pinching shut with fingers.
5. Dumplings can be added to you favorite broth, steamed, or fried in pan