Title: Kuo-t'ieu (fried pork dumplings)
 Categories: Chinese, Meats
      Yield: 6 Servings
 
      3 c  Flour, all-purpose
    2/3 c  Water; warm
    1/3 c  Water; cold
      1 lb Pork, ground
     10 oz Water chestnut; diced
      3 tb Soy sauce, mushroom flavor
      3 tb Oil, vegetable
      2 tb Sherry
      2 tb Cornstarch
      1 tb Scallion; chopped
      1 tb Gingerrott; chopped
      2 ts Salt
      2 tb Oil, sesame
 
    Add warm water to flour, mix with chopstick, then add cold water and
  knead it very well.  Stand for 15-30 minutes, cover.
    Mix pork, green onion, ginger, waterchestnut, salt, sesame oil, soy
  sauce, wine and cornstarch.
    Place dough onto foured board and knead until smooth. Divide dough
  into 40-50 pieces.  Flatten each piece with hand and roll into 2-3"
  round thin pancakes. Put 1 to 2 teaspoons of filling in center then
  fold over to make a half moon and pinch edges together.
    Heat a flat pan until hot, add 2 tablespoons oil.
    Put enough dumplings to cover the bottom of pan without
  overlapping. Fry 2 minutes or until bottom is golden. Add 2/3 cup
  cold water, cover and cook until water has evaporated. Add 1
  Tablespoon oil to side of pan and fry another minute and serve
  immediately. (I use a 12 inch cast iron skillet for this and use more
  than the 2 tablespoons oil mentioned above; I also use more than the
  1 T oil at the end. Swirl the oil around the pan when you add it at
  the end...this helps removal of the pot stickers!)
    For a dipping sauce, I use soy sauce, sesame oil, chopped ginger,
  and chopped scallions.
    My friends have told me that they have not had better dumplings than
  these in any restaurant. Try this and let me know what you think!
  Posted on Genie by DSCHWARTZ [DAVE] "I got the recipe from a guy that
  used to teach Chinese cooking here in Richmond, VA.", reposted by
  DonW1948@aol.com Submitted By DONW1948@AOL.COM On 19 JUN 1995 200002
  ~0400