INGREDIENTS

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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