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.
       4 c  Sifted all purpose flour
       1 c  Warm water + 2 tbsp
       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)
       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.