---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork, Appetizers
       Yield: 1 servings
     1/2 lb Ground pork
     1/2 sm Head Chinese (napa) cabbage,
            Cored and chopped
       1    Green onion, coarsely
       2    Thumb-size slices fresh
       2    Water chestnuts, chopped
       1 ts Salt
     1/2 ts Granulated sugar
            Pinch white pepper
       1 ts Oriental sesame oil
       5 tb Vegetable oil, divided
       1 c  Water
   Combine pork, cabbage, green onion, ginger, water
   chestnuts, salt, sugar, white pepper and sesame oil,
   and refrigerate until read to use.
   Fill pot stickers by spooning 1 level tablespoon of
   filling into center of each pancake.  Fold dough over
   to make half-circle and pleat edges firmly together.
   Pinch shut to seal, then decoratively mark with the
   point of a dinner knife.
   To pan-fry, heat cast-iron or wok or other
   heavy-bottom skillet over moderate heat.  Add 3
   tablespoons vegetable oil, swirling to coat bottom.
   When oil is hot, place pot stickers, seam side up in
   skillet and agitate (shake) for 30 seconds.  (You may
   need to do this in two batches.)
   Pour in 1 cup water, cover, and gently boil over
   moderate heat for 7 to 8 minutes.  When oil and water
   start to sizzle, add remaining 2 tablespoons oil, if
   needed.  Tip skillet to distribute oil evenly; watch
   carefully (uncovered) to prevent sticking.  When
   bottoms are brown, remove from heat and carefully lift
   out pot stickers with spatula.
   To serve, turn pot stickers over (dark side up) and
   arrange on serving platter.  Serve with dipping sauce.
   TIPS: When cutting into these in recipe testing, we
   discovered the pork filling appeared pink in some,
   even though the meat was done.
   You can freeze uncooked pot stickers for later use but
   remember to squeeze out the water from cabbage during
   preparation (in a colander or cheesecloth).  Freeze
   pot stickers separately on cookie sheets until firm,
   then put them in plastic bags.
   When rolling out the pancakes, leave the centers
   slightly thicker that the edges.  A thicker center
   will hold up better during the browning.
   If you prefer, steam pot stickers for about 12 minutes
   over boiling water instead of pan-frying.
   PER POT STICKER: 57 calories (20% from protein, 60
   percent from carbohydrate, 20 percent from fat), 3
   grams protein, 6 milligrams cholesterol, 95 grams
   sodium.  Exchanges 1/2 bread.
   SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
   of China” - presented in the Oregonian’s FOODday, July
   Shared by Cate vanicek