Preparation:

In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle. Fill each circle with about 1 Tbsp filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 1/2 cup water per pan. Cover and steam for 20 minutes. Makes 24 pot stickers.

NOTE: I usually use pot sticker "skins" found in the produce section of my local supermarket - this is probably not as healthy as the way outlined above, as I'm sure they are made with all white flour, and I don't know the fat content, but it does save time, and they do an adequate job of holding the filling. Also, you can freeze the "raw" pot stickers in a single layer on a cookie sheet, and when solidly frozen, transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or you will end up with pot stickers en masse (trusTbsp me). To cook, just plop the frozen pot stickers in a pan and proceed as usual.

Servings:
Source: szfast@chip.ucdavis.edu
Submitted by: Recipe Group Member
Date: Apr 04, 1994

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