INGREDIENTS

INSTRUCTIONS

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.
Make the filling by combining the filling ingredients above.
Refrigerate until ready to use.  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 pancakes about 2 1/2 - 3
inches in diameter. (They get quite  thin; that's what you want.) Spoon
about 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.  To pan-fry, heat cast-iron or other heavy-bottom skillet
over moderate  heat. Add about 3 T oil, swirling 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 T
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.  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
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. continued
in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 1328
Calories From Fat: 740
Total Fat: 82.9g
Cholesterol: 72mg
Sodium: 2266.7mg
Potassium: 903.5mg
Carbohydrates: 114.2g
Fiber: 10.5g
Sugar: 2.3g
Protein: 32.5g