INGREDIENTS

INSTRUCTIONS

Continued from Part 1  NOTES    Delicious Northern Chinese snack and
hacker's staple -- Hackers on  both coasts and most places in between
love potstickers (though if  you're from the Right Coast, you probably
know them as Peking  Ravioli, or just ravs. This recipe is based on one
found in Chef  Chu's Distinctive Cuisine of China. Total preparation
time is about  45 minutes. They don't come out as good as the ones from
Cho's in  Mountain View, but if you don't happen to be within 45
minutes of  Mountain View, they'll do very nicely, thank you. Yield:
Makes about  2 dozen.    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 potstickers 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 (hoisin) instead of hot sauce.  : Difficulty:  moderate.  :
Time:  45 minutes.  : Precision:  measure the ingredients.  : Chris
Kent  : DEC Western Research Lab, Palo Alto, California  :
kent@decwrl.DEC.COM {ihnp4,ucbvax,decvax}!decwrl!kent  : Copyright (C)
1986 USENET Community Trust  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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