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

     Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
     Yield: 1 servings

   1/2 lb Ground pork
   1/2 sm Head Chinese (napa) cabbage,
          Cored and chopped
     1    Green onion, coarsely
          Chopped
     2    Thumb-size slices fresh
          -ginger
     2    Water chestnuts, chopped
     1 ts Salt
   1/2 ts Granulated sugar
          Pinch white pepper
     1 ts Oriental sesame oil
     5 tb Vegetable oil, divided
     1 c  Water

 Combine pork, cabbage, green onion, ginger, water
 chestnuts, salt, sugar, white pepper and sesame oil,
 and refrigerate until read to use.

 Fill pot stickers by spooning 1 level tablespoon of
 filling into center of each pancake.  Fold dough over
 to make half-circle and pleat edges firmly together.
 Pinch shut to seal, then decoratively mark with the
 point of a dinner knife.

 To pan-fry, heat cast-iron or wok or other
 heavy-bottom skillet over moderate heat.  Add 3
 tablespoons vegetable oil, swirling to coat bottom.
 When oil is hot, place pot stickers, seam side up in
 skillet and agitate (shake) for 30 seconds.  (You may
 need to do this in two batches.)

 Pour in 1 cup water, cover, and gently boil over
 moderate heat for 7 to 8 minutes.  When oil and water
 start to sizzle, add remaining 2 tablespoons oil, if
 needed.  Tip skillet to distribute oil evenly; watch
 carefully (uncovered) to prevent sticking.  When
 bottoms are brown, remove from heat and carefully lift
 out pot stickers with spatula.

 To serve, turn pot stickers over (dark side up) and
 arrange on serving platter.  Serve with dipping sauce.

 TIPS: When cutting into these in recipe testing, we
 discovered the pork filling appeared pink in some,
 even though the meat was done.

 You can freeze uncooked pot stickers for later use but
 remember to squeeze out the water from cabbage during
 preparation (in a colander or cheesecloth).  Freeze
 pot stickers separately on cookie sheets until firm,
 then put them in plastic bags.

 When rolling out the pancakes, leave the centers
 slightly thicker that the edges.  A thicker center
 will hold up better during the browning.

 If you prefer, steam pot stickers for about 12 minutes
 over boiling water instead of pan-frying.

 PER POT STICKER: 57 calories (20% from protein, 60
 percent from carbohydrate, 20 percent from fat), 3
 grams protein, 6 milligrams cholesterol, 95 grams
 sodium.  Exchanges 1/2 bread.

 SOURCE: Adapted from "Chef Chu's Distinctive Cuisine
 of China" - presented in the Oregonian's FOODday, July
 1992.

 Shared by Cate vanicek

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