Original version from Barbara Chau, Livermore, CA.   443-4522

   KUO-TICH  (Fried Dumpling or Pot Sticker)

   Dough  
   2 l/2 Cups flour (divided)
   1/3   cup cold water
   2/3 cup boiling water

   Filling:
   3/4 lb. ground pork           ( 2 cups chopped is better )
   3 thin pieces ginger, finely ohopped
   2 green onions,  finely chopped
   1 lb. napa cabbage, finely chopped       ( or regular cabbage )
   1 1/2 tsp salt 
   1 tbsp soy sauce
   1 tbsp sherry
   2 tsp sesame seed oil
   1 tbsp corn starch
   oi1, water

   1.   Mix 1 C floux with cold water. Set aside.  Mix 1 1/2 C flour with
        boiling water. Then mix the two together and knead together into
        a soft dough. Cover with a damp cloth and let stand for at least
        15 minutes.   ( ?? 30-45 min best. can put in refrig or freeze )

   2.   Mix together the pork, ginger, green onion, cabbage,  sa1t, soy sauoe,
        sherry, sesame seed.oil, and the cornstarch.  

		( ?? )

   3.   Roll the dough into a long rope about 1 inch in diameter, cut dough
        into 1/2 inch slices.   Sprinkle flour on the cut slices, then roll
        eaoh of the slices into 2 1/2 inoh circles.  Place each circle under a
        damp towel until used. Into each circle put 1 tbsp of the filling 
        mixture. Fold it up and pinch the edges. ( With the seam up, push down
        slightly on the dumpling and bend the ends so the dumpling stands up. )

   4.   Put 2 tbsp oil in trying pan, arrange dumplings in pan, add 2/3 cup.
        water, cover and let it boil for 3 minutes.  Discard extra water.
        Add 2 tbsp oil and oover pan for another 3 minutes. Uncover pan and
        sprinkle about 2 tsp water on top of the dumplings and continue
        frying until bottoms of the dumplings are golden brown.

	( Can freeze at any time. )

	( Another cooking method. )
	Put fresh or frozen dumplings in lots of water, over high heat,
	or bring water to a boil and then add potstickers.
	When water boils again, add 1 cup cold water.
	Dumplings are done when they come to the top.

	After boiling, serve as is, or drain, dry, and fry until bottom is golden.