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

     Title: MEAT DUMPLINGS POACHED OR POT-STICKER STYLE
Categories: Chinese, Pork, Beef
     Yield: 50 servings

     1 lb Ground or very finely
          -chopped pork or beef or 1/2
          -& 1/2
          Or 1/2 pork & 1/2 raw shrimp
          Marinade:
     6 tb Sesame oil
     2 ts Sugar
   3/4 ts Salt
   1/4 ts Pepper
     1 lb Cabbage (napa or Chinese,
          -preferred) or mix with bok
          -choy,
          Celery, carrot, etc.
     1 ts Salt
   1/3 lb Chopped green onions (use
          -whole onion w/o roots)
          Skin:
     3 c  Flour
   3/4 c  Cold water
   1/2 c  Flour to prevent sticking
          -during kneading.
    10 c  Boiling liquid (water or
          -stock optional)

 Filling: Chop the "meat" well and mix well with the
 marinade.

 Then chop the cabbage or veggie(s) fine and mix with 1
 t. salt and let sit for 10 minutes; Squeeze out the
 excess water. Mix the veggie with the meat and green
 onions and mix well by hand.

 Skins: In a bowl, add water to the flour and knead
 into a smooth dough; let it stand for ten minutes.
 Then roll the dough into a long baton-like roll and
 cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2
 etc and am satisfied with four dozen. At the end I can
 eyeball 3 equal parts pretty accurately.)

 Use a rolling pin to roll each piece into a thin
 circle.

 Place 1 portion (50 th or 48th) of filling in the
 center of a dough circle. Fold the circle in half and
 moisten the edges with water. Use index finger and
 thumb to bring the sides together.

 Pleat the open edge together (into a semi-circle -
 sorta) keeping the other edge smooth. The smooth edge
 will yield to the length of the pleated edge. Pinch
 the pleats together to seal. Repeat for all dumplings.

 Boil 10 cups water or stock or mixture and add
 dumplings; stir to prevent from sticking together.
 Return to a boil, turn heat low and cook for six
 minutes. Remove. Serve with dipping sauces.

 I like to give each diner a small dipping bowl and
 provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot
 Sesame oil, Finely chopped or grated Garlic, Ginger,
 Bean paste, Hot bean paste, Black Bean paste, Peanut
 paste as makings for each to mix their dip to their
 liking.

 YOU CAN CHEAT and buy ready made "gyoza" skins at most
 Chinese markets. If you are not too dexterous, get a
 dumpling press and you can stuff, fold, pleat, etc
 rapidly. Get more presses if you've a helper or two.
 Mine were under $2.00 if I remember. These are the
 same as you use for pierogi, etc.

 You can freeze these but wrap with separate partitions
 (I was successful rolling them in saran. I'd wrap one,
 roll, wrap one, roll, etc. When frozen and then
 cooked, as liquid returns to boil, lower and poach for
 10 minutes. If they are going to be pot- stickers
 (next recipe) you can also steam them or poach in low
 liquid without covering.

 FROM:FRED PETERS

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