INGREDIENTS

INSTRUCTIONS

(1) In a bowl, combine flour and water, mixing to form a ball. Remove
to a floured board and knead with your palm for about 3 minutes.  Shape
into a ball, cover with a damp towel, and let stand for about  10
minutes.  (2) Make the filling by combining the Filling ingredients
above.  Refrigerate until ready to use.  (3) To shape and assemble,
knead dough for about 3 minutes. Roll into  a cylinder that is about 1
inch in diameter. Cut off the ends, then  cut into about 24 pieces,
each about 3/4-inch wide. With the cut side  up, press the dough down
with your palm to flatten. Use a rolling pin  to make pan- cakes about
2 1/2-3 inches in diameter. (They get quite  thin; that's what you
want.)  (4) Spoon 1 tablespoon of filling into the center of each
pancake.  Fold the dough over to make a half circle and pleat the edges
firmly  together.  (5) To pan-fry, heat cast-iron or other heavy-bottom
skillet over  moderate heat. Add 3 Tbsp oil, swir- ling to coat bottom.
(Watch out,  it sizzles quite a bit. Don't get burned!) When oil is
hot, place  potstickers, seam side up, in skillet and agitate (shake)
for 30  seconds. Pour in water, cover, and gently boil over moderate
heat for  7 to 8 minutes. When oil and water start to sizzle, add
remaining 2  Tbsp oil. Tip skillet to distribute oil evenly; watch
carefully  (uncovered) to prevent sticking. When bottoms are brown
(usually  several minutes later), remove from heat and carefully lift
out  potstickers with spatula.  (6) To serve, turn potstickers over
(dark side up) and arrange on  serving platter. Combine chili oil,
vinegar, and soy sauce in  proportions to suit your taste and offer
sauce for dipping.  Alternatively, cut up a hot chili pepper into red
rice vinegar.  NOTES You can freeze uncooked potstickers for later use,
if you  squeeze out the water from the cabbage during preparation (in a
colander or cheesecloth). Freeze potstickers separately on cookie
sheets until firm, then put them in plastic bags.  When rolling out the
pancakes, leave the centers slightly thicker  than the edges. A thicker
center will hold up better during the  browning.  If you prefer, steam
potstickers for about 12 minutes over boiling  water instead of
pan-frying. (No self-respecting hacker would be  caught eating steamed
potstickers, though.)  These are really not hard to make, and come out
quite nicely!  Following the dough recipe above leads to a fairly dry
and floury  dough; this makes it hard to roll out and pleat. Feel free
to add a  little more water. There are also now commercially available
potsticker presses that take care of folding and pleating; they're
cheap and plastic and work rather well.  The perfect potsticker is
uniformly brown with a thick brown area on  the bottom (where it sticks
to the pot); it seems that achieving this  only comes with practice. I
tend to fry both sides a bit before  adding the water; this helps.
Beware of too much heat; the bottom  will bubble and crack. This
doesn't taste any different, but doesn't  look as nice.  If you don't
cook the whole batch at once, store the potst- ickers so  that they
don't touch; the dough tends to stick to itself, so the  potstickers
may tear as you remove them.  Many restaurants serve Hoy Sin sauce
instead of hot sauce.  Formatted & Busted by RecipeLu
<recipelu@recipelu.com>  Recipe by: Use-net Cookbook  Posted to
recipelu-digest Volume 01 Number 230 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 264
Total Fat: 29.5g
Cholesterol: 24.7mg
Sodium: 812.2mg
Potassium: 247.6mg
Carbohydrates: 34.7g
Fiber: 2.7g
Sugar: <1g
Protein: 10.1g