INGREDIENTS

INSTRUCTIONS

Make potsticker dough: Divide flour into 2 separate bowls. Bring 1/2
cup water to a boil, measure out 1/4 cup plus 2 tablespoons water and
stir into 1 bowl to form a dough. Stir 1/4 cup cold water into second
bowl to form a soft dough. Combine both doughs and knead together
until they are smooth, about 15 minutes. Cover with a damp towel and
let stand 15 minutes. Make filling: In a large pot of boiling salted
water, cook Napa cabbage just until wilted, about 1 minute. Drain in  a
colander, refresh under cold running water and squeeze dry. In a  food
processor combine cabbage, pork, 1 tablespoon of green onions,  ginger,
sherry, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons sesame oil  and
salt; process just until combined. Remove to a bowl, cover and
refrigerate 30 minutes. Make potstickers: On lightly-floured work
surface divide dough into 4 parts. Roll each part into a long thin
rope, 1/2-inch in diameter. Cut each rope into 12 pieces. Roll each
piece between your palms to form a smooth ball. Sprinkle lightly with
flour and use a small rolling pin to flatten into 3-inch pancakes.
Spoon about 1 teaspoon filling into center of each pancake, fold over
in a half moon shape, and seal with water. Repeat until all dumplings
are filled. Make dipping sauce: In a small bowl combine remaining
tablespoon green onion, 1/2 cup soy sauce, 1 tablespoon sesame oil,
chili oil and garlic until blended. In a large nonstick skillet, heat
vegetable oil over medium-high heat. Add as many dumplings as will  fit
in skillet without touching and brown bottoms 1 to 2 minutes. All  at
once, add enough cold water to cover bottom of pan, cover  immediately
and bring to a boil. Cook until tops of dumplings are  waxy and cooked
through, about 5 minutes. Water will evaporate (if  some water remains,
drain water), heat and continue cooking until  bottoms of dumplings are
brown and crisp, about 2 minutes; keep warm.  Repeat with remaining
dumplings. Serve immediately with dipping  sauce. This recipe yields 48
dumplings.  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  03-17-1997  Recipe
by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 21
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 1.6mg
Sodium: 37.9mg
Potassium: 10.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g