INGREDIENTS

INSTRUCTIONS

SEASONING
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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