INGREDIENTS

INSTRUCTIONS

Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and
chop finely. Combine with the pork and green onions. Mix together the
soy sauce, salt, sesame oil, and black pepper. Add to the cabbage
mixture and combine thoroughly. Set aside. Place 2-1/2 cups flour in  a
bowl. Add 2/3 cup boiling water a little at a time, stirring in  with
chopsticks. Add 1/3 cup cold water and combine. Dust a bread  board
with some of the remaining 1/2 cup flour; turn the dough out  onto it.
Flour your hands and knead until smooth, using more flour as  necessary
to prevent sticking. Let rest for 10 minutes. Roll out as  thin as
possible in a 24-inch by 12-inch rectangle. Cut into 36 (4in.  by 2in)
sections. Divide the reserved cabbage and pork mixture into  36
portions. Place one portion on each section of dough; fold in half  and
pinch the edges to seal. Heat 1/4 cup oil in large saute pan.  Place
the dumplings in the pan, flat side down. Reduce heat and cook  1 min.
or until golden brown on the flat side. Add 1/2 cup hot water.  Cover &
steam 5 mins. or til almost all the water has evaporated. Add  the
remaining 1 tablespoon oil. Place fried side up on a serving  platter,
with Dipping Sauce on the side. DIPPING SAUCE: Combine  ingredients at
least 20 minutes before serving.  MANDARIN DELIGHT  NORTH 7TH STREET,
PHOENIX.  BEVERAGE: TSING TAO BEER.  From the <Micro Cookbook
Collection of Chinese Recipes>.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 840
Calories From Fat: 432
Total Fat: 48.3g
Cholesterol: 49.8mg
Sodium: 1615.3mg
Potassium: 412.1mg
Carbohydrates: 79.1g
Fiber: 3g
Sugar: 3.9g
Protein: 20.7g