---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Meats
       Yield: 6 servings
       3 c  Flour, all-purpose
     2/3 c  Water; warm
     1/3 c  Water; cold
       1 lb Pork, ground
      10 oz Water chestnut; diced
       3 tb Soy sauce, mushroom flavor
       3 tb Oil, vegetable
       2 tb Sherry
       2 tb Cornstarch
       1 tb Scallion; chopped
       1 tb Gingerrott; chopped
       2 ts Salt
       2 tb Oil, sesame
     Add warm water to flour, mix with chopstick, then
   add cold water and knead it very well.  Stand for
   15-30 minutes, cover.
     Mix pork, green onion, ginger, waterchestnut, salt,
   sesame oil, soy sauce, wine and cornstarch.
     Place dough onto foured board and knead until
   smooth. Divide dough into 40-50 pieces.  Flatten each
   piece with hand and roll into 2-3 round thin
   pancakes. Put 1 to 2 teaspoons of filling in center
   then fold over to make a half moon and pinch edges
     Heat a flat pan until hot, add 2 tablespoons oil.
     Put enough dumplings to cover the bottom of pan
   without overlapping. Fry 2 minutes or until bottom is
   golden. Add 2/3 cup cold water, cover and cook until
   water has evaporated. Add 1 Tablespoon oil to side of
   pan and fry another minute and serve immediately. (I
   use a 12 inch cast iron skillet for this and use more
   than the 2 tablespoons oil mentioned above; I also use
   more than the 1 T oil at the end. Swirl the oil around
   the pan when you add it at the end...this helps
   removal of the pot stickers!)
     For a dipping sauce, I use soy sauce, sesame oil,
   chopped ginger, and chopped scallions.
     My friends have told me that they have not had
   better dumplings than these in any restaurant. Try
   this and let me know what you think! Posted on Genie
   by DSCHWARTZ [DAVE] “I got the recipe from a guy that
   used to teach Chinese cooking here in Richmond, VA.”,
   reposted by DonW1948@aol.com Submitted By
   DONW1948@AOL.COM  On   19 JUN 1995 200002 -0400