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OK, OK... I got the (overwhelming) point!! ;-)... I need to learn (and practice) more!! ;-)


Shoot! Even I ain't foolish enough to think I could cook chicken better than an Asian, LOL. But I bet I could come close if I had a recipe and I know I could make you come back for seconds.

Well, lemme get to a chicken recipe, AFTER I might get up to speed within y'all... How about an appetizer, in the meantime??

(PULEEZZE, do NOT let this out over the innernet... lessen I get my throat slit wit' a long sharp knife!!, K?

;-)

Have you ever had "pot stickers" at a Chinese restaurant? Many Chinese restaurants make them from pork rapped in Wanton skins, cooked on an iron skillet - hence, the source of the name. In their native language, Chinese call these morsels SwAJow (sp).

I like this, native, recipe, better (and they can be steamed, or cooked in a cast iron skillet, at your preference - I prefer steamed.)


Skins

Simply (but more work) mix and knead water and all-purpose flower.


Filling Ingredients:

Ground Pork
Chopped:
Shrimp
Ginger Root
Green Onion
Napa Cabbage
Garlic Chives
Ground Black Pepper
Dash of Soy Sauce


Serving Sauce:

Soy Sauce
Dash of Vinegar (optional), to taste
Dash of Sesame Seed Oil, to taste
Garlic
Chopped Green Onion
Chopped Crimson Torpedo hot peppers


Remember, please don't git me in no trouble by putting this recipe on the Internet!!
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