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Potstickers

2 cups all-purpose flour
1/2 cup water
1/2 lb. ground pork
1/2 small chinese cabbage, chopped
1/4 green onion, chopped
1/4 cup minced mushrooms
2 tablespoon soy sauce
1 clove garlic, minced
5 tablespoon vegetable oil
1 can (14 oz.) chicken broth

Soy sauce for dipping

In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes.

Combine pork and vegetables to make the filling. 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 to 3 inches in diameter (they get quite thin, that's what you want).

Spoon 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edge firmly together.

Cook pot stickers 12 at a time. For each batch, heat 1 tablespoon of the oil in a wide, heavy frying pan over medium heat. Set potstickers, seam side up, in pan. Cook until bottoms are golden brown (about 8 to 10 minutes). Pour in 1/3 cup of the broth and immediately cover pan tightly. Reduce heat to low; cook for 10 minutes (15 minutes if frozen). Uncover and continue cooking until all liquid is absorbed. Using a wide spatula, transfer pot stickers, browned side up, to a heatproof platter.

To serve, turn pot stickers 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.

NOTE: You can freeze uncooked pot stickers for later use. Freeze pot stickers separately on cookie sheets until firm, then put them in plastic bags.

When rolling out the pancakes, leave the centers slightly thicker than the edges. A thicker center will hold up better during the browning.

If you prefer, steam potstickers for about 12 minutes over boiling water instead of pan frying.

The perfect potsticker is uniformly brown with a thick brown area on the bottom (where it sticks to the pot); it seems that achieving this only comes with practice. I tend to fry both sides a bit before adding the broth; this helps. Beware of too much heat; the bottom will bubble and crack. This doesn't taste any different, but it doesn't look as nice.