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1
To make dough start with 3/4 bag of flower add water and knead until hard to knead.
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2
Or buy pre made skins (3 bags)
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3
Cover hand made dough with plastic wrap and place in the fridge while making meat filling
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4
Filling - finely dice up 1 head Napa cabbage ( sprinkle with salt ) then with a cheese cloth drain water out of the napa cabbage by squeezing.
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5
In a large bowl add 3 lbs ground pork, or turkey, or chicken
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6
Dice 1 package (8oz) imitation crab meat or shrimp I to the bowl.
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7
Dice up 1/2 lb chives or 4-5 bunches of green onions
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8
Add 1 tablespoon sesame oil
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9
Add 1 tablespoon seasoning salt
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10
Add 1tea spoon white pepper
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11
1 tablespoon of 5 spice
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12
Hand mix all ingredients together
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13
Add meat / vegetable mix in to skins and fold
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14
Freeze potstickers so that they can be placed in a zip lock and not get squished in the freezer.
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15
Cook potstickers by filling a fry pan so that they are all touching (add a little oil to the pan), then fill pan with water so that the water just covers the tops of the potstickers.
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16
Cover the pan with a lid and allow for steam to escape.
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17
When most of the water has evaporated release potstickers from pan and place a plate on top of pan.
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18
Quickly flip the pan over and potstickers will be upside down on the plate and ready to serve.
