INGREDIENTS

INSTRUCTIONS

Mix together in a large bowl all ingredients except your wrappers. Spread
three or four cookie sheets with waxed paper. Set them nearby. Open your
package of potsticker or wonton wrappers. Begin filling them. Use a little
water to seal the edges. You can crease them in any way you like. But the
extra dough should be on top, and they should sit flat on the cookie sheet.
Fill the cookie sheets with them. Continue filling and sealing until you
either run out of filling or run out of wrappers. For this much filling you
will use  two packages of wonton wrappers (with some wrappers left over).
Make sure they're not touching on the cookie sheet.
To cook: Put 1/8" of oil in the bottom of a skillet that you have a lid
for. Cast iron works great for this. Revereware stainless steel does not.
(Just from personal experience). Fill the pan with potstickers as close
together as you can cram them. Usually you do a circle around the outside
then 3-4 more in the middle. Turn the heat on. Cook them on high/medium
high heat for 5 minutes or so. (Don't turn them, just use a spatula to lift
the edges to see if the bottoms are getting crunchy.) Once they are nice
and brown on the bottom, (with the lid in one hand), quickly pour in 1/2
cup of water and put the lid on. Turn the heat down to medium. They should
simmer but not boil madly. (If you have an electric stove you may want to
either put them on a different burner turned down to medium, or take them
off the heat for a minute so the pan will cool a little.) Cook for 20
minutes or until all the water is absorbed. (It should take at least 20
minutes.)
Serve with a sauce of (let it sit while they're cooking): rice vinegar,
rice wine, soy sauce, grated ginger
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 230 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997

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