INGREDIENTS

INSTRUCTIONS

~---------------------DIP---------------------------  Combine flour and
cold water in large mixing bowl.  Mix thoroughly to  form dough.  Cover
with damp cloth; let stand for 20 minutes. *  Cook cabbage 2 minutes in
boiling water.  Rinse in cold water, and  drain. Squeeze dry of all
excess moisture.  Chop fine; set aside.  Place the ground pork, chopped
green onion, chopped ginger, and  preserved vegetables together on
chopping board.  Mix and chop with  the clever for approximately 15
strokes.  Add "seasoning" and the cabbage to the pork mixture and mix
thoroughly.  After dough has set for 20 minutes, knead it for 1 minute
and then  form into 2 to 3 rolls, approximately 1-1/2 inch in diameter.
Cut  each roll of dough into slice 1-1/2 inch thick.  With a small
rolling pin, or heel of hand, flatten each piece of  dough into a thin
patty, 3 inch in diameter.  Place 1/4 tablespoon of  the pork mixture
in the center of each patty.  Fold in half, and seal  the edges by
pressing firmly together with your fingers.  (Help  ready-made skins to
seal by applying egg white to the edges.)  Set each pot sticker with
the straight edge on a platter, pressing  firmly so as to form a flat
base.  Each pot sticker should be made to  stand upright, rather than
allowed to rest flat on its side.  Heat frying pan and add 2 tablespoon
oil.  On medium heat, pan-fry pot  stickers.  Cook on the base surface
only.  Pan-fry 2 minutes, until  the base side is nicely browned.  Add
1 cup chicken stock to the pot stickers.  Cover and cook over  medium
heat for approximately 7 minutes, until most of the chicken  stock is
absorbed.  Remove to platter.  Mix thin soy sauce, hot spiced oil, and
white vinegar to use as  condiment for Pot Stickers.  Pot sticker skins
can be purchased at Chinese groceries.  SOURCE: Chopstick, Cleaver and
Wok.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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