Instructions: Add warm water to flour, mix with chopstick, then add cold water and knead it very well. Stand for 15-30 minutes, cover.

Mix pork, green onion, ginger, waterchestnut, salt, sesame oil, soy sauce, wine and cornstarch.

Place dough onto foured board and knead until smooth. Divide dough into 40-50 pieces. Flatten each piece with hand and roll into 2-3" round thin pancakes. Put 1 to 2 teaspoons of filling in center then fold over to make a half moon and pinch edges together.

Heat a flat pan until hot, add 2 tablespoons oil.

Put enough dumplings to cover the bottom of pan without overlapping. Fry 2 minutes or until bottom is golden. Add 2/3 cup cold water, cover and cook until water has evaporated. Add 1 Tablespoon oil to side of pan and fry another minute and serve immediately. (I use a 12 inch cast iron skillet for this and use more than the 2 tablespoons oil mentioned above; I also use more than the 1 T oil at the end. Swirl the oil around the pan when you add it at the end...this helps removal of the pot stickers!) For a dipping sauce, I use soy sauce, sesame oil, chopped ginger, and chopped scallions.

My friends have told me that they have not had better dumplings than these in any restaurant. Try this and let me know what you think!

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