*  Exported from  MasterCook  *
     Pot Stickers (vegan)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             whole wheat pastry flour
    1      C             unbleached white flour
      1/2  C             plus 1 T warm water
      1/3  C             cooking sherry
      1/2  C             minced onion
      1/2  C             thinly sliced green cabbage
    2      cloves        garlic -- minced
    1      T             freshly grated ginger root
      1/2  C             minced celery
    3      T             minced green onion
    3      T             minced cilantro
    5      large         mushrooms -- coarsely chopped
    2      T             low sodium soy sauce
    1 1/2  tsp           salt or herbal salt substitute
 In large bowl, combine flours and water. Knead 15 minutes, adding more 
 flour to water to create a smooth, pliable dough. Cover dough tightly with 
 plastic wrap and let rest for 20 minutes.
 Heat sherry in wok over medium heat. Stir-fry onion and cabbage until 
 limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. 
 Remove mixture from heat and place in colander to drain excess moisture.
 Divide dough into 24 small balls. On a lightly floured board, flatten each 
 ball of dough into a 3-4 inch circle. Fill each circle with about 1 T 
 filling. Fold circle into half moon shape; pinch edges to seal.
 Lightly coat two large nonstick skillets (or work in batches with one 
 skillet) with vegetable cooking spray. Set over medium heat. When hot, add 
 pot stickers, seam side up, flattening slightly on the bottom.
 When the bottoms of pot stickers are golden brown, add 1/2 C water per 
 Cover and steam for 20 minutes.
 Makes 24 pot stickers.
 Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G 
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 NOTES : I usually use pot sticker “skins” found in the produce 
        section of my local supermarket - this is probably not as healthy 
        as the way outlined above, as I'm sure they are made with all 
        white flour, and I don't know the fat content, but it does save 
        time, and they do an adequate job of holding the filling. 
        Also, you can freeze the “raw” pot stickers in a single layer on a 
        cookie sheet, and when solidly frozen, transfer to ziplocs or a 
        tupperware. Be Sure They are Solidly Frozen, or you will end up 
        with pot stickers en masse (trust me). To cook, just plop the 
        frozen pot stickers in a pan and proceed as usual.