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Peking Ravioli

4 cups sifted all-purpose flower
1 cup + 2 tablespoons warm water
1 pound fresh ground pork
10 ounces frozen chopped spinach, partially thawed
1 tablespoon light soy sauce
1 tablespoon sherry
1 teaspoon sesame oil
1/4 teaspoon salt
3 tablespoons minced green onions
3 tablespoons minced fresh ginger
3 tablespoons minced cilantro

Mix the flour with warm water and knead for 10-15 minutes. There
should be no need to add any flour on the board as you knead. Let
the dough rest for 20 minutes while you make the filling. Lightly
squeeze out liquid from spinach. Add the remaining ingredients.
Divide dough into 4 parts, roll each part out to about 12 inches
in length, and divide each part into 12 balls. Roll each ball into
a 3" circle. Place some filling in the center of each circle.
Fold dough over the filling to form a half-circle. Pinch together
the top, then form 2 or 3 pleats down the sides and pinch together
to seal. Heat 2 tablespoons of vegetable oil in a heavy skillet
over medium high heat. Lightly brown ravioli until golden on the
bottom, then pour 1 cup of water into the skillet and cover
immediately. Cook over medium heat until most of the liquid is
gone. Uncover and continue cooking until the liquid is entirely
gone and the pot stickers are golden grown on the bottom.


Dipping Sauce: Whisk together 2 tablespoons soy sauce, 1 teaspoon
sesame oil, and 1 tablespoon rice wine vinegar, a little chopped
vinegar and a chopped green onion. Let flavors blend before using.

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