Must be craving Asian Food Today! Pot Stickers!

This is a family favorite and I like it because it can be made with freshly-cooked meat or you can use up leftover shredded chicken, beef, or pork. I usually serve them with Jasmine rice and gingered carrots - Sort of an American-Chinese meal! Good for that few days before the next paycheck hits the checking account!

Pot Sticker Dough

2 1/2 cups flour
1/2 cup cold water
3/4 cup boiling water

In 2 separate bowls, place 1 1/2 cups flour

Add cold water to one bowl and stir to form a soft dough. Add boiling water to second bowl and stir to form a dough. Combine two doughs and knead until smooth, about
15 minutes. Cover with a damp towel (use paper towel) and let rest 15 minutes.

Pot Sticker Dumplings

1 pound shredded cabbage (I usually look for the bagged cole slaw cabbage for this. It's in the produce section)
1/2 pound ground pork, cooked
2 scallions, mined
3 slices of fresh ginger, minced
1 teaspoon dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 salt
1/2 cup vegetable oil
Pot Sticker dough

Combine all the ingredients EXCEPT the 1/2 cup oil. You can roughly chop it or process it slightly. Refrigerate 30 minutes to meld the flavors.

Divide the dough into 4 parts. Roll each part into a long thin sausage about 1/2-inch in diameter. Cut each dough sausage into 12 pieces. Roll each piecebetween palms to form a smooth ball. Sprinkle with flour and roll each one into a 3-inch round pancake. Place 1 teaspoon of filling on each pancake.

Dampen the edges slightly and gather towards the top to form a 'bag'.

In a large nonstick skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the dumplings into the skillet with just barely touching. Cook until bottoms of dumplings are lightly browned, 1-2 minutes. All at once, add enough cold water to almost cover the dumplings. Cover pan and bring to a boil over high heat. cook until tops of dumplinga are waxy and cooked through, about 5-8 minutes. Drain off the water, return to heat, and crisp bottoms about two minutes. Repeat if you had more dumpling than room the first time around.



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