---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BOILED POT-STICKERS (SHWEI JOW)
  Categories: Vegetarian, Chinese, Appetizers
       Yield: 24 servings
  
 --------------------------FILLING--------------------------
       8 oz Regular or firm tofu
       2 tb Black mushrooms, minced
            -(OR Shiitake mushrooms)
            -- (presoaked)
       2 tb Presoaked minced tree ear
       1 tb Dried lily buds, minced
            -- (presoaked)
       1 tb Green onion, minced
     1/2 ts Salt
   2 1/4 ts Soy sauce
   2 1/4 ts Sesame oil
 
 -------------------------WRAPPERS-------------------------
       1 c  All-purpose flour
     1/4 c  Water
 
 -----------------------DIPPING SAUCE-----------------------
            Soy sauce
            Vinegar
            Mushroom soaking liquid
            -OR- water
            Sesame oil (optional)
            Chile oil (optional)
  
   Mash the tofu to yield about 3/4 cup.
   To make the filling, combine mashed tofu with the
   minced ingredients, salt, soy sauce, and sesame oil.
   To make the wrappers, mix flour and water by hand,
   kneading just enough to make a ball of dough. Cover
   and let rest for at least an hour.
   Place on a lightly floured board, and knead for 2
   minutes or so.  With palms of your hands, roll it into
   a long, cylindrical shape, 12 inches inches long, 1
   inch in diameter.  Cut crosswise into 1/2-inch pieces;
   you will have 24.  If your climate is dry, keep the
   dough covered. Shape these, cut-side up, into a round
   shape.  Flatten them with the palm or heel of your
   hand on a flour-dusted board.  With a pastry roller,
   small rolling pin, piece of dowel, or even an empty
   jar -- all of these should be wielded under the palm
   of your hand -- roll each into a round wrapper, 3
   inches in diameter, thicker in the center, thinner
   toward the edge. This is easily done by rolling the
   pastry roller from the edge of the piece of dough to
   the center, and back again, turning the dough
   counterclockwise a little with your left hand after
   each roll.  Continue all the way around several times,
   also turning the dough over once or twice, until you
   have a thin, 3-inch wrapper.
   To assemble, place 1-1/2 teaspoons filling (or as much
   as the wrapper will hold) in an elongated mound in the
   center of each wrapper; fold the dough over the
   filling so that the edges meet.  Press the edges
   together for a tight seal, at the same time making
   four or five tiny pleats, pinched tightly flush with
   the edge.  Be sure that it is completely sealed to
   keep the water out and the filling in.  (With
   commecial wrappers, it may be necessary to moisten
   half of the inside edge first to get a seal.)
   Bring 4 cups water to the boil in a pot.  Immerse
   eight dumplings at a time for 3 minutes (add an extra
   minute if frozen -- do not defrost them first).  Lest
   they break open, add a little water to slow the boil
   whenever it becomes too rapid.  Stir occasionally in
   case some of them stick to the bottom (true to their
   name).  After 3 minutes, remove the dumplings with a
   slotted spoon.  Cook the remaining two batches in the
   same way. Serve hot, accompanied by small dipping
   saucers of soy sauce and vinegar (cider or Chinese
   dark), mixed in roughly equal proportions, or to
   taste, and thinned with water or mushroom liquid if
   too strong; add perhaps a drop of sesame and/or chile
   oil.  Some people like to add a little crushed garlic,
   minced green onion, and/or gingerroot. Advance
   preparation: These can be assembled ahead and frozen.
   Do not defrost before cooking.
  
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