---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POT STICKER DOUGH
  Categories: Chinese, Appetizers
       Yield: 1 servings
  
       2 c  All-purpose flour
     1/2 c  Water
  
   In a bowl, combine flour and water, mixing to form a
   ball.  Remove to a floured board and knead with palm
   of hand for about 3 minutes.  Shape into a ball, cover
   with damp towel, and let stand for about 10 minutes.
   
   To shape and assemble, knead dough for about 3
   minutes.  Shape into a ball, cover with damp towel,
   and let stand for about 10 minutes.
   
   To shape and assemble, knead dough for about 3
   minutes.  Roll into a cylinder that is about 1-inch in
   diameter.  Cut off ends, then cut into about 24
   pieces, each 1/4-inch wide.  With a cut side up, press
   dough down with palm to flatten.  Roll with a rolling
   pin to make pancakes about 2-1/2-inch in diameter.
   
   NOTE: A pasta machine can be used to roll out dough.
   Roll to No. 4 setting on machine, or about 1/32nd of
   an inch.  Cut dough with a 2-1/2-inch cookie cutter
   (or a glass, inverted tuna can, etc.)
   
   SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
   of China”
   
   Shared by Cate Vanicek
  
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