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Ingredients: 2 Cup(s) Flour, all-purpose 1/2 Cup(s) Mushrooms (fresh), chopped very fine 1/2 Pound(s) Pork, ground 1/2 small Chinese (Napa) cabbage, cored and chopped 1 Green onion, coarsely chopped 2 Ginger (fresh), thumb-sized slices, minced 2 Water chestnuts, chopped 1 Teaspoon(s) Rosemary, dried 1/2 Teaspoon(s) Egg, hard-boiled 1 Pinch(s) White pepper 1 Teaspoon(s) Sesame oil 5 Tablespoon(s) Chana dall (split yellow peas) Directions: In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. Make the filling by combining the filling ingredients above. Refrigerate until ready to use. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you want.) Spoon about 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. : Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
Check some related videos Similar recipes: Challah ii, part 1 of 2 Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board an Challah ii, part 2 of 2 : Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe fr Potstickers, part 2 of 2 : Continued from Part 1 NOTES: * Delicious Northern Chinese snack and hacker's staple -- Hackers on both coasts and most places in between love potstickers (though if you're from the Right Coast, you probably know them as Peking R Apple tarts with ice cream part 1 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter i Apple tarts with ice cream part 2 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remov Chocolate devastation (part 1) Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi-sweet Chocolate devastation (part 2) MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment paper (cut to fit the baking sheets) with a pencil. Turn each sheet of parchment paper over and place with the trace mark do Tipsy chocolate pecan crunch ice cream part EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal spoon, cook's knife, cutting board, 2-qt. plastic container w/ lid, electric mixer with paddle, rubber spatula, instant-read test therm The great gluten turkey, part one The yuba must be soaked and reconstituted to a soft, pliable texture before using. It is best to put individual sheets between wet towels until they turn soft and white in color. They are then ready to use. Using either wheat flour or vital wheat gluten Herbed cornbread dressing, part 1 of 2 MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425 degrees F. Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cor Vegetable potstickers Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick Adult monster pasta - part 1 In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1 tb of the garlic and cook until tender, 1-2 minutes, do not brown. Add the sun-dried tomato and stir with garlic. Add the white wine, cooking until reduced by half, about 5 min Agnolotti bandiera part 1 1.Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough f