MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Pot stickers (kuo teh) part 2
  Categories: Chinese, Dim sum, Yee
       Yield: 1 Servings
            -Directions, continued.
   COOKING: Heat 2 tbsp. of oil in a 12 inch heavy skillet over medium
   high heat. Lightly brown Pot Stickers until golden on the bottom,
   pour 1 cup water into the skillet and cover immediately. Cook over
   medium heat until most of the liquid is absorbed. Uncover and
   continue cooking until liquid is completely absorbed and the Pot
   Stickers are golden brown on the bottom. Serve with dip. Another good
   dip is chili oil. DO AHEAD NOTES: Wrap and freeze them. Cook just
   before serving. Pot Stickers turn out even better when the freezing
   process gives the filling additional moisture, making them juicier
   and tastier! Add 5-7 more minutes to cooking time if frozen.
   COMMENTS: To prevent Pot Stickers from actually sticking to the
   bottom of the pan, it is best to use either a Teflon, a heavy bottom
   commercial aluminum, a cast iron or a well seasoned steel skillet.
   Source: “Dim Sum” by Rhoda Fong Yee. Formatted for MM by Karen Adler