INGREDIENTS

INSTRUCTIONS

Add warm water to flour, mix with chopstick, then add cold water and
knead it very well.  Stand for 15-30 minutes, cover. Mix pork, green
onion, ginger, waterchestnut, salt, sesame oil, soy sauce, wine and
cornstarch. Place dough onto foured board and knead until smooth.
Divide dough into 40-50 pieces.  Flatten each piece with hand and  roll
into 2-3" round thin pancakes. Put 1 to 2 teaspoons of filling  in
center then fold over to make a half moon and pinch edges  together.
Heat a flat pan until hot, add 2 tablespoons oil. Put  enough dumplings
to cover the bottom of pan without overlapping. Fry  2 minutes or until
bottom is golden. Add 2/3 cup cold water, cover  and cook until water
has evaporated. Add 1 Tablespoon oil to side of  pan and fry another
minute and serve immediately. (I use a 12 inch  cast iron skillet for
this and use more than the 2 tablespoons oil  mentioned above; I also
use more than the 1 T oil at the end. Swirl  the oil around the pan
when you add it at the end...this helps  removal of the pot stickers!)
For a dipping sauce, I use soy sauce,  sesame oil, chopped ginger, and
chopped scallions. My friends have  told me that they have not had
better dumplings than these in any  restaurant. Try this and let me
know what you think! Posted on Genie  by DSCHWARTZ [DAVE] "I got the
recipe from a guy that used to teach  Chinese cooking here in Richmond,
VA.", reposted by DonW1948@aol.com  Submitted By DONW1948@AOL.COM On 19
JUN 1995 200002 -0400  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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