4    Chinese dried black

           (shiitake) mushrooms, soaked
           In hot water
      1 c  Spinach leaves, chopped

    1/2 c  Napa cabbage, chopped

    1/2 c  Bamboo shoots, daikon or

           Fresh or canned water
           Chestnuts, chopped
    1/2 c  Pressed bean curd or tofu,

           Chopped (proven optional or
           Easily reduced)
      1 T  Green onion, minced

      1 t  Fresh ginger, minced

      2 t  Soy sauce

      1 t  Rice wine or dry sherry

      1 t  Cornstarch

    1/2 t  Sesame oil

      1 pn White or black pepper

      1 lb Pot sticker wrappers, or

           Homemade sheet pasta
      2 t  Vegetable oil

      2 c  Vegetable stock

  1. Squeeze excess water from mushrooms. Remove stems and discard; finely

  chop caps. Place mushrooms in a large bowl, and add spinach, cabbage,
  bamboo shoots, bean curd, green onion, ginger and garlic (and anything else
  you wish at this point-my friend added sprouts and put in less than half
  the tofu called for, and I'll probably add some fresh Japanese mustard
  leaves and Swiss chard stalks, and maybe some carrots bits, and leave out
  the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame
  oil, and pepper. Refrigerate until ready to use.
  2. Spoon 1 Tablespoon of filling into the center of each pot sticker

  wrapper (friend said she's going to stuff them a little fuller next time).
  Moisten edge of wrapper, fold over to make a half-circle, and pleat edges
  firmly together. Set each pot sticker upright on a platter, so that a flat
  base is formed.
  3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of

  vegetable oil on medium high. Place pot stickers close together in the pan
  and fry about 1 minute, or until bottoms begin to brown. Pour enough
  vegetable stock into the pan to cover bottom half of pot stickers. Cover
  pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.
  Makes about 20 pot stickers.
  "Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and
  fermented black bean sauce."
  Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info
  per serving (no idea how many constitute a serving, unfortunately) Cal: 159
  (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod:
  343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g

  Source: From Veggie Life, Mar 95, p. 18.
  Posted by shel@is.rice.edu (Shelly Johnson) to the Fatfree Digest [Volume
  15 Issue 24] Feb. 24, 1995.

  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!