Pot Stickers (kuo Teh) Part 2

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Chinese, Dim sum, Yee	1	Servings

INGREDIENTS

Directions continued.

INSTRUCTIONS

COOKING: Heat 2 tbsp. of oil in a 12 inch heavy skillet over medium
high heat. Lightly brown Pot Stickers until golden on the bottom,  pour
1 cup water into the skillet and cover immediately. Cook over  medium
heat until most of the liquid is absorbed. Uncover and  continue
cooking until liquid is completely absorbed and the Pot  Stickers are
golden brown on the bottom. Serve with dip. Another good  dip is chili
oil. DO AHEAD NOTES: Wrap and freeze them. Cook just  before serving.
Pot Stickers turn out even better when the freezing  process gives the
filling additional moisture, making them juicier  and tastier! Add 5-7
more minutes to cooking time if frozen.  COMMENTS: To prevent Pot
Stickers from actually sticking to the  bottom of the pan, it is best
to use either a Teflon, a heavy bottom  commercial aluminum, a cast
iron or a well seasoned steel skillet.  Source: "Dim Sum" by Rhoda Fong
Yee. Formatted for MM by Karen Adler  SPXB77A@Prodigy.com.  Posted to
MM-Recipes Digest V4 #140 by "Griff"  <wgriffin@ix.netcom.com> on May
20, 1997

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