---------- Recipe via Meal-Master (tm) v8.02
       Title: POT STICKERS (HUO TIP)
  Categories: Chinese, Pork, Appetizers
       Yield: 1 servings
   2 1/2 c  Flour *
       1 c  Water *
       2 oz Cabbage (1/2 cup cooked and
            - chopped)
     1/2 lb Lean ground pork
       1    Green onion, chopped
       1 ts Chopped ginger
       1 tb Tientsin Preserved Vegetable
            - rinsed and chopped
       2 tb Oil
       1 c  Chicken stock
     1/4 ts Salt
     1/4 ts Sugar
       1 ts Thin soy sauce
       1 ts Oyster sauce
       1 ts White wine
            Dash of pepper
       2 ts Cornstarch
       2 ts Thin soy sauce
       1 ts Hot spiced oil
       1 ts White Vinegar
   Combine flour and cold water in large mixing bowl.
   Mix thoroughly to form dough.  Cover with damp cloth;
   let stand for 20 minutes. *
   Cook cabbage 2 minutes in boiling water.  Rinse in
   cold water, and drain. Squeeze dry of all excess
   moisture.  Chop fine; set aside.
   Place the ground pork, chopped green onion, chopped
   ginger, and preserved vegetables together on chopping
   board.  Mix and chop with the clever for approximately
   15 strokes.
   Add “seasoning” and the cabbage to the pork mixture
   and mix thoroughly.
   After dough has set for 20 minutes, knead it for 1
   minute and then form into 2 to 3 rolls, approximately
   1-1/2 inch in diameter.  Cut each roll of dough into
   slice 1-1/2 inch thick.
   With a small rolling pin, or heel of hand, flatten
   each piece of dough into a thin patty, 3 inch in
   diameter.  Place 1/4 tablespoon of the pork mixture in
   the center of each patty.  Fold in half, and seal the
   edges by pressing firmly together with your fingers.
   (Help ready-made skins to seal by applying egg white
   to the edges.)
   Set each pot sticker with the straight edge on a
   platter, pressing firmly so as to form a flat base.
   Each pot sticker should be made to stand upright,
   rather than allowed to rest flat on its side.
   Heat frying pan and add 2 tablespoon oil.  On medium
   heat, pan-fry pot stickers.  Cook on the base surface
   only.  Pan-fry 2 minutes, until the base side is
   nicely browned.
   Add 1 cup chicken stock to the pot stickers.  Cover
   and cook over medium heat for approximately 7 minutes,
   until most of the chicken stock is absorbed.  Remove
   to platter.
   Mix thin soy sauce, hot spiced oil, and white vinegar
   to use as condiment for Pot Stickers.
   * Pot sticker skins can be purchased at Chinese
   SOURCE: Chopstick, Cleaver and Wok.