Recipe - Potstickers 1

2/3 pound Ground Pork
1 cup Chinese cabbage; Minced
2 Green Onions; Minced
1 Egg
1 tablespoon Light Soy Sauce
One half teaspoon Salt
One half teaspoon Orange Peel; Grated
One half teaspoon Hot Chili Oil
Cornstarch
40 Wonton wrappers; Cut into
circles
One half cup Peanut Oil
1 cup Water

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or parchment
paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom
skin, pressinglightly so filling forms narrow band across middle. Moisten
rim of skin. Bring opposite sides together to form semicircle. Pinch
together around outer edge. Transfer to cornstarch dusted paper. Cover with
dry kitchen towel. Repeat with remaining won ton and filling. Place two
heavy 12" skillets over low heat. Add One fourth cup oil to each. Arrange
dumplings in skillets in rows, fitting closely together. Increase heat to
mediumhigh and cook uncovered until bottoms are deeply golden, about 2
minutes, checking occasionally. Add One half cup water to each pan and cover
immediately. Let steam until skins are translucent, about 3 minutes.
Remove cover and continue cooking over medium to mediumhigh heat until
bottoms are very crisp and well browned. Drain off excess oil if
necessary. Loosen dumplings with spatula and transfer to serving dish.
Serve immediately.
Recipe By : Connie Halliday

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 10:03:02 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for dipping.