---------- Recipe via Meal-Master (tm) v8.02

     Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
     Yield: 24 servings

--------------------------FILLING--------------------------
     8 oz Regular or firm tofu
     2 tb Black mushrooms, minced
          -(OR Shiitake mushrooms)
          -- (presoaked)
     2 tb Presoaked minced tree ear
     1 tb Dried lily buds, minced
          -- (presoaked)
     1 tb Green onion, minced
   1/2 ts Salt
 2 1/4 ts Soy sauce
 2 1/4 ts Sesame oil

-------------------------WRAPPERS-------------------------
     1 c  All-purpose flour
   1/4 c  Water

-----------------------DIPPING SAUCE-----------------------
          Soy sauce
          Vinegar
          Mushroom soaking liquid
          -OR- water
          Sesame oil (optional)
          Chile oil (optional)

 Mash the tofu to yield about 3/4 cup.
 To make the filling, combine mashed tofu with the
 minced ingredients, salt, soy sauce, and sesame oil.
 To make the wrappers, mix flour and water by hand,
 kneading just enough to make a ball of dough. Cover
 and let rest for at least an hour.
 Place on a lightly floured board, and knead for 2
 minutes or so.  With palms of your hands, roll it into
 a long, cylindrical shape, 12 inches inches long, 1
 inch in diameter.  Cut crosswise into 1/2-inch pieces;
 you will have 24.  If your climate is dry, keep the
 dough covered. Shape these, cut-side up, into a round
 shape.  Flatten them with the palm or heel of your
 hand on a flour-dusted board.  With a pastry roller,
 small rolling pin, piece of dowel, or even an empty
 jar -- all of these should be wielded under the palm
 of your hand -- roll each into a round wrapper, 3
 inches in diameter, thicker in the center, thinner
 toward the edge. This is easily done by rolling the
 pastry roller from the edge of the piece of dough to
 the center, and back again, turning the dough
 counterclockwise a little with your left hand after
 each roll.  Continue all the way around several times,
 also turning the dough over once or twice, until you
 have a thin, 3-inch wrapper.
 To assemble, place 1-1/2 teaspoons filling (or as much
 as the wrapper will hold) in an elongated mound in the
 center of each wrapper; fold the dough over the
 filling so that the edges meet.  Press the edges
 together for a tight seal, at the same time making
 four or five tiny pleats, pinched tightly flush with
 the edge.  Be sure that it is completely sealed to
 keep the water out and the filling in.  (With
 commecial wrappers, it may be necessary to moisten
 half of the inside edge first to get a seal.)
 Bring 4 cups water to the boil in a pot.  Immerse
 eight dumplings at a time for 3 minutes (add an extra
 minute if frozen -- do not defrost them first).  Lest
 they break open, add a little water to slow the boil
 whenever it becomes too rapid.  Stir occasionally in
 case some of them stick to the bottom (true to their
 name).  After 3 minutes, remove the dumplings with a
 slotted spoon.  Cook the remaining two batches in the
 same way. Serve hot, accompanied by small dipping
 saucers of soy sauce and vinegar (cider or Chinese
 dark), mixed in roughly equal proportions, or to
 taste, and thinned with water or mushroom liquid if
 too strong; add perhaps a drop of sesame and/or chile
 oil.  Some people like to add a little crushed garlic,
 minced green onion, and/or gingerroot. Advance
 preparation: These can be assembled ahead and frozen.
 Do not defrost before cooking.

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