INGREDIENTS

INSTRUCTIONS

Put flour into a food processor fitted with a metal blade. As soon as
water comes to a boil, with the machine running, pour down the feed
tube in a steady stream. Process until dough forms a rough ball and
pulls away from sides, about 30 seconds. Turn out onto a work  surface.
Flour lightly and knead until dough no longer feels sticky  and has a
firm, smooth consistency, about 2 minutes. Cover and let  rest while
preparing filling.  Put half the cabbage leaves in a food processor.
Pulse 4-5 times to a  coarse mince. Remove. Process remaining cabbage
in same manner. Wrap  cabbage in a towel and squeeze out as much liquid
as possible. You  should have about 1 1/4 cups. Set aside.  With
processor running, drop ginger, green onions and cilantro down  feed
tube; process until finely minced, about 15 seconds. Add salt,  white
pepper, sugar, soy sauce, wine, sesame oil and cornstarch;  pulse to
mix. Add pork; process until finely ground, about 20  seconds. Return
cabbage to processor; pulse to mix. Do not puree.  Remove to a bowl,
cover and refrigerate.  Dust dough with flour. Knead 2-3 minute,s or
until smooth. Roll out  to an 1/8" thick sheet. Cut out 4" rounds; keep
covered.  Put 1 tb filling in center of a round. Bring sides of round
up over  filling and pinch edge of top of arc to seal. On curved rim of
near  side, make 3 small pleats to the left of center; make 3 pleats in
the  opposite direction along the other side. Pinch pleated side
together  with unpleated side to enclose filling to make a 1/2" flat
border on  top. Set dumpling on flat surface with its pleated side
facing away  from you. Put both thumbs on the smooth side pushing
filling forward  away from you while pulling ends toward you to form a
pouch or belly.  Gently flatten dumpling's bottom to create a platform.
Set on a tray,  cover and refrigerate, or freeze until ready to cook.
Repeat, making  remaining dumplings.  Heat a 9" nonstick skillet over
medium-high heat. Add oil and arrange  8-10 dumplings platform side
down in skillet, touching each other in  a spiral fashion. Fry until
bottoms are browned and crusty, about 1  minute. (Lift one to check.)
Add enough diluted chicken stock to come halfway up dumplings; bring
to a boil. Reduce to a low boil and cover; cook until liquid has been
reduced (about 7 minutes.) Gently shake pan from time to time. Pan
should not be dry before cooking time is up; therefore, add water if
it reduces too quickly. Remove cover and nudge with a spatula to
loosen dumplings. Increase heat to high, and fry until pan is dry and
dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat  plate
over potstickers an turn pan upside down. Repeat with remaining
dumplings.  Combine dipping sauce ingredients together, stir once or
twice and  serve with dumplings.  Per serving: 275 calories, 12 g
protein, 32 g carbohydrate, 10 g fat,  2 g saturated fat, 25 mg
cholesterol, 385 mg sodium, 2 g fiber.  Source: San Francisco Chronicle
Typed by Katherine Smith Kook-Net: The  Shadow Zone IV - Stinson Beach,
CA  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 332
Calories From Fat: 124
Total Fat: 13.9g
Cholesterol: 37.3mg
Sodium: 290.5mg
Potassium: 299.2mg
Carbohydrates: 36.7g
Fiber: 1.4g
Sugar: <1g
Protein: 15.2g