Recipe for cooking chinese pot stickers

Recipes from China :: Chinese Main Dish Meats

Meat Filling
1 1/2 pound ground pork
6 Tbsp. soy sauce
6 scallions, minced
2 Tbsp. dried shrimp, soaked and minced (optional)
3 Tbsp. shrimp water (optional)
1 Tbsp. sesame oil
2 Tbsp. peanut oil
1/2 tsp. grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 lb. (one and a half lbs. ) Chinese cabbage
2 tsp. salt

Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.

Pastry
5 c. flour
2 c. water

Mix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 mins. Cut or pull off walnut-size balls and roll each one out to the size of a 3-in. circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 tsp. of meat filling. Pin. together in the shape of a half moon.

Cooking and Serving
Peanut oil
1/2 c. water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped

Heat about 2 Tbsp. of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Sauté over med. heat for 2 to 3 mins. Do not allow them to burn. Add 1/2 c. water, cover, and steam for 20 mins. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.