| 1 | Combine flour and cold water in large mixing bowl. |
| 2 | Mix thoroughly to form dough. |
| 3 | Cover with damp cloth; let stand for 20 minutes. |
| 4 | * cook cabbage 2 minutes in boiling water. |
| 5 | Rinse in cold water, and drain. |
| 6 | Squeeze dry of all excess moisture. |
| 7 | Chop fine; set aside. |
| 8 | Place the ground pork, chopped green onion, chopped ginger, and preserved vegetables together on chopping board. |
| 9 | Mix and chop with the clever for approximately 15 strokes. |
| 10 | Add "seasoning" and the cabbage to the pork mixture and mix thoroughly. |
| 11 | After dough has set for 20 minutes, knead it for 1 minute and then form into 2 to 3 rolls, approximately 1-?inch in diameter. |
| 12 | Cut each roll of dough into slice 1-?inch thick. |
| 13 | With a small rolling pin, or heel of hand, flatten each piece of dough into a thin patty, 3 inch in diameter. |
| 14 | Place ?tablespoon of the pork mixture in the center of each patty. |
| 15 | Fold in half, and seal the edges by pressing firmly together with your fingers. |
| 16 | (help ready-made skins to seal by applying egg white to the edges). |
| 17 | Set each pot sticker with the straight edge on a platter, pressing firmly so as to form a flat base. |
| 18 | Each pot sticker should be made to stand upright, rather than allowed to rest flat on its side. |
| 19 | Heat frying pan and add 2 tablespoon oil. |
| 20 | On medium heat, pan-fry pot stickers. |
| 21 | Cook on the base surface only. |
| 22 | Pan-fry 2 minutes, until the base side is nicely browned. |
| 23 | Add 1 cup chicken stock to the pot stickers. |
| 24 | Cover and cook over medium heat for approximately 7 minutes, until most of the chicken stock is absorbed. |
| 25 | Remove to platter. |
| 26 | Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment for pot stickers. |
| 27 | * pot sticker skins can be purchased at chinese groceries. |
