Asian: Potstickers 03 by Recipe Cottage

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	Potstickers 03

		Peking Raviolis 2 Tbsp plus 1 tsp soy sauce 1 1/2 Tbsp Chinese cooking wine 1 1/2 Tbsp peanut oil 1 1/2 tsp salt 3/4 tsp sesame oil 1 1/2 Tbsp chopped scallion (green and white parts) 3/8 tsp minced ginger 1 egg dash white pepper 3/4 lb ground pork 1/2-3/4 lb Napa cabbage Boil a large pot to water. While water is boiling, mix together all filling ingredients except for pork and cabbage. Mix marinade well. Add pork and set aside. When water stars to boil, put cabbage into boiling water. Turn off the heat and remove pot from the burner. Let cabbage soak for approximately 2 minutes. Rinse in cold water and squeeze out excess water. Chop cabbage finely and squeeze out the water again. Sprinkle a dash of salt on the cabbage and add to the pork mixture. Fill Round pot sticker wrappers by placing about 1 tsp. filling in the middle of the wrapper, fold both edges up so that the raviolis have a sort of triangular look, and pleat. Seal by pinching dough together with a wet finger. Heat 2 Tbsp. of oil at 375 in a large flat skillet with a lid (we will use the electric skillet). Cook until bottoms of ravioli are golden. Add a small amount of water and cover completely (make sure that the vent is closed). Lower heat to 250. Steam for approximately 10 minutes, adding more water when the steam seems to die down. Cook in 3 batches. Dipping Sauce 2 Tbsp dark soy sauce 4 Tbsp water 1 tsp vinegar 1 Tbsp chopped garlic 1/2 Tbsp minced ginger 1 tsp hot oil dash white pepper Mix well and let sit for a day or so.