Pan Fried Dumplings (guo Tie)

INGREDIENTS

INSTRUCTIONS

From:    Brenda Adams <ADAMSFMLE@AOL.COM>  Date:    Mon, 15 Jul 1996
13:13:28 -0400 Literally translated, guo tie  means "pot stickers," and
anyone who has not used a well-seasoned pan  to cook these dumplings
will understand the appropriateness of this  title; the dumplings often
refuse to dislogde themselves from the pan.  25 dumplings: Heat a large
wok or well-seasoned skillet until very  hot. Add three tablespoons of
oil and and heat until hot.  Place the  dumplings in the pan, pleated
side up. Fry the dumplings over medium  heat until their bottoms are a
deep golden brown. Add the boiling  water to the pan and cover. Reduce
the heat to low and cook for about  10 minutes. Uncover, and pour out
the water. Lightly rinse the  dumplings for 5 seconds under hot running
water to remove excess  starch*. Drain. Place the pan containing the
dumplings over  medium-high heat. Drizzle 1/2 Tbs of oil around the
dumplings and fry  until the bottoms are again crisp (about 2 minutes).
Loosen any  dumplings that seem to be stuck to the bottom.  I have only
had to rinse when I have made the skins myself.  Most of this came from
the book Nina Simonds, "Classic Chinese  Cuisine", Houghton Mifflin
Company, Boston, 1982.  It is an excellent  Chinese cookbook. The
recipes are straight forward and typically  pretty easy. It contains
nice (often wordy and sometimes slightly  dated) descriptions and
historical notes.  EAT-L Digest 14 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 17
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g