MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Pot stickers (kuo teh) part 1
Categories: Chinese, Dim sum, Yee
     Yield: 1 Servings

          -Yield: 4 doz.

MMMMM---------------------------DOUGH--------------------------------
     4 c  Sifted all purpose flour
     1 c  Warm water + 2 tbsp

MMMMM--------------------------FILLING-------------------------------
     1 lb Ground pork;fresh
     1 pk Chopped spinach;frzn (10 oz)
     1 tb Light soy sauce
     1 tb Sherry
     1 tb Sesame oil
 1 1/4 ts Salt
     3 tb Green onions;minced
     3 tb Ginger;fresh;minced
     3 tb Chinese parsley (cilentro)
          -minced

MMMMM----------------------------DIP---------------------------------
     2 tb Light soy sauce
     1 ts Sesame oil
     1 tb Vinegar

 TO MAKE DOUGH: Mix flour with warm water and knead for 10 to 15
 minutes. There is no need to add any flour on the board as you knead
 because the dough should be at a perfect consistency. Let dough rest
 for 20 minutes while you make the filling. TO MAKE FILLING: Partially
 thaw spinach and lightly squeeze out liquid (leave some liquid with
 the spinach). Mix with rest of ingredients. WRAPPING: Divide dough
 into 4 parts. Roll each part out to about 12 inches in length and
 divide into 12 balls. Roll each ball into 3 inch round flat discs and
 drop 1 tbsp. of filling in center. Fold the dough over the filling,
 pinching together just the top to make a half circle. On the side
 nearest you, form 2 to 3 pleats on each side and pinch them to meet
 the opposite side to seal. Continued in Part 2.

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