INGREDIENTS

INSTRUCTIONS

Make filling: Chop cabbage to small pieces, sprinkle with 1 teaspoon
of salt and toss well. Let stand 10 minutes, drain, then squeeze
firmly to wring out excess moisture. In a large mixing bowl scatter
cabbage and add pork. Sprinkle remaining filling ingredients on top.
Using chopsticks, stir briskly in one direction until well-blended.
Throw mixture against inside of bowl 5 to 6 times to compact it.  Press
plastic wrap on surface of filling and set aside 30 minutes at  room
temperature, or refrigerate up to 24 hours for flavor to  develop.
Bring to room temperature before using .  Fill one wrapper at a time,
keeping remaining covered. Heap 1 level  tablespoon filling off-center
in wrapper and shape into a half-moon,  about 2 inches. Run a moist
finger lightly around edge of wrapper.  Pleat and press dumpling
closed. Transfer dumplings as they are made  to a lightly-floured
baking sheet and keep them covered with a towel  to prevent drying.
Make sauce: About 20 minutes before serving, mix dipping sauce
ingredients and season to taste.  Heat a heavy 12-inch cast-iron
skillet with a tight-fitting cover  over high heat. When very hot, add
enough oil to coat bottom with a  scant 1/4-inch, swirl skillet to coat
bottom and sides, and reduce  heat to medium. When oil is hot, pick up
dumplings by their tops and  quickly arrange them, smooth side down, in
concentric rings starting  from outside of pan and working into center.
You will be able to cook  about half of dumplings at a time. Dumplings
should hug each other  tightly in a pretty spiral; they will stick
together. Adjust heat so  they sizzle mildly. When all dumplings are in
place, raise heat to  brown bottoms. Check frequently, and when bottoms
are browned, add  enough stock to come halfway up sides of dumplings.
Adjust heat to  simmering and cover. After about 7 minutes, check to
see if almost  all stock has been absorbed. Check bottoms of dumplings
-- they  should be crisp enough to "clink" against a fingernail. If
needed,  add a little more oil down side of pan, swirl to distribute
under  dumplings and continue frying until crisp.  Loosen dumplings
from bottom with a spatula and invert them onto a  warmed serving
platter, browned bottoms up -- they should cling in a  spiral. Spoon
dumpling sauce into individual saucers or dipping bowls  and serve
immediately. Do this in two pans at once, or repeat to cook  remaining
potstickers.  Posted to MM-Recipes Digest V4 #140 by Wes King
<kingman@mindspring.com> on May 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 16.4mg
Sodium: 833.1mg
Potassium: 159.7mg
Carbohydrates: 39.7g
Fiber: 1.3g
Sugar: <1g
Protein: 10.4g