INGREDIENTS

INSTRUCTIONS

Put celery cabbage on a steamer or a rack and steam over water for
about 10 minutes-or until tender. Mince cabbage, squeeze out excess
water then mix cabbage with filling mixture. Keep refrigerated before
use. Put 1 cup flour in a mixing bowl, and add cold water a little at
a time. Mix and knead into a soft smooth dough. Put the second cup of
flour in a separate mixing bowl. Add boiling water gradually. Mix and
knead into a soft dough. Mix hot and cold doughs together and knead
until homogenized-dough should be elastic and not sticky. Cover it
with a damp cloth and let rest about 15 minutes. Roll dough into a
long sausage, 1 inch in diameter. Pinch off pieces as big as the size
of a walnut. Flour them slightly and roll them into small balls. With
a rolling pin, roll each into a thin circle. Put about a tablespoon  of
the filling in the center of each circle. Either use a dumpling  press
to seal the edges together in a half moon shape, or crimp using  your
fingers and a fork. Place kuo-tiehs on a floured tray and cover  with a
towel. Put 2 Tablespoons oil in a big skillet and spread it  evenly.
Line up the kuo-tiehs in skillet. Pour enough cold water to  come
halfway up the sides of the dumplings. Cover and cook for about  3
minutes. Remove from heat and drain off liquid from skillet. Do not
remove dumplings from skillet. Add 4 Tablespoons oil to the pan and
spread it out evenly. Cover and pan-fry over medium heat until the
bottoms of the kuo-tiehs are crisp and brown. Serve hot with choice  of
dip.  Recipe by: Classic Chinese Cook Book, Mai Leung.  pp.22-3 Posted
to  MC-Recipe Digest V1 #577 by Sue <suechef@sover.net> on Apr 18, 1997

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