Wor Tip (Potstickers)
January, 2000

Makes 30 to 35 dumplings< / These hearty, homey dumplings were from northern China where they functioned as main meals, together with noodles.

12 ounces minced chicken, pork or shrimp
6 ounces vegetables (bok choy or snow pea sprouts, along with a smaller amount of Chinese chives or coriander for additional taste)
1 package dumpling pastry
1/4 teaspoon salt
1/4 teaspoon chicken bouillon
1/2 teaspoon sugar
pinch white pepper
a few drops of sesame oil
1/2 teaspoon cornstarch

1. Defrost dumpling pastry. Sauté or blanch vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive pouch).
2. Mix meat with seasonings. Add to chopped vegetables.
3. Put a generous tablespoon of filling onto a sheet of pastry. Make into traditional dumpling, or use a crescent press and make into crescents.
4. Steam dumplings in steamers on high for 8 minutes, after water has come to a boil.
5. For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soya and vinegar is good as well.

Calories 45,Fat 0,Perfat 19,Cholesterol 9,Carbo 5,Protein 4,Fiber N/A,Sodium N/A