Pot Stickers #2
3/4 lb. won bok (Chinese cabbage), blanched
1/2 lb. ground pork
2 tsp. cornstarch
1 tbsp. sesame oil
1/2 tsp. salt
1 tbsp. sherry
1 tbsp. soy sauce
1/4 tsp. sugar
1/2 c. chopped green onion
1 pkg. (12 oz.) won ton wrappers
2 tbsp. salad oil
Water
Chop won bok very fine; squeeze and drain. In a bowl, combine won bok with pork, cornstarch, sesame oil, salt, sherry, soy sauce, sugar and onions. Put 1 tbsp. of the filling in center of each wrapper. Dampen edges slightly. Fold in half and seal edges. In a skillet, heat salad oil. Arrange dumplings in skillet; cook over medium heat until bottoms are brown. Pour 1/2 c. water; cook, covered, on low heat for 10 minutes or until water evaporates. Repeat until all dumplings are cooked. Makes 3 dozen.
