From: Brenda Adams ADAMSFMLE@AOL.COM

Date: Mon, 15 Jul 1996 13:13:28 -0400
Literally translated, guo tie means "pot stickers," and anyone who has not
used a well-seasoned pan to cook these dumplings will understand the
appropriateness of this title; the dumplings often refuse to dislogde
themselves from the pan.

25 dumplings: Heat a large wok or well-seasoned skillet until very hot. Add
three tablespoons of oil and and heat until hot. Place the dumplings in
the pan, pleated side up. Fry the dumplings over medium heat until their
bottoms are a deep golden brown. Add the boiling water to the pan and
cover. Reduce the heat to low and cook for about 10 minutes. Uncover, and
pour out the water. Lightly rinse the dumplings for 5 seconds under hot
running water to remove excess starch*. Drain. Place the pan containing the
dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the
dumplings and fry until the bottoms are again crisp (about 2 minutes).
Loosen any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself.

Most of this came from the book Nina Simonds, "Classic Chinese Cuisine",
Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese
cookbook. The recipes are straight forward and typically pretty easy. It
contains nice (often wordy and sometimes slightly dated) descriptions and
historical notes.

EAT-L Digest 14 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,