*  Exported from  MasterCook  *
 
                         Pot Stickers S F Feb. 1995
 
 Recipe By     : Ann Willian adapt Miriam P. Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           First Courses
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         WRAPPER DOUGH
    1      cup           flour
      1/2  cup           very hot water ( almost boiling )
                         + 1 cup flour for dusting
 
                         FILLING
    2                    green onions
    4                    napa cabbage leaves
      1/2                gingerroot
      1/2  lb            ground pork -- usei lombinho
    1      tablespoon    cornstarch
    1      tablespoon    soy sauce
    1      clove         garlic
    1      tablespoon    sake
    1      teaspoon      sesame oil
    1      tablespoon    sugar
                         salt and red pepper
 
                                      DOUGH
 1. Put the flour in a bowl. Make a well in the  center.
 2. Slowly pour in the almost boiling water, stirring with a fork or wooden
 spoon.
 3. Keep stirring until all the water has been absorbed and the dough is
 smooth.
 4. Turn dough onto a floured surface and knead 5 minutes. Dusting with four
 as needed, until dough is smooth and elastic. Let stand 1 hour covered with
 a damp cloth.
 5. Make a roll with the dough and cut into 1 1/2
 6. Make balls slightly smaller than golf balls, and flatten with fingers
 like mini pizzas.
 7. Roll out ea. one ,dusting with flour, just enough not to stick
 8. Place filling   and dampen edges with a brush.
 9. Fold  making pleats on one side.
 10. Heat up wok and add oil.
 11. Place potstickers side by side in wok.
 12. Let color underneath. Pour a little salted water in the center of the wok.
 13. Bring to a boil , turn down heat and cook    covered until water has
 evaporated about 8 to 9 minutes.
 
                                       FILLING
 1. Blanch cabbage. Drain and process it.
 2. Press to squeeze out all liquid from cabbage.
 3. Grind meat and rest of ingredients in food processor, but cornstarch.
 4. Stir meat, cabbage and rest of ingredients together adding cornstarch last.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : The cabbage must be drained very well