POTSTICKERS

4 LBS. MEAT
PORK,CHICKEN OR BEEF

1 HEAD OF NAPA CABBAGE

4 TEASPOONS SALT 

1 CUP OF GREEN ONION

HANDFUL OF FRESH CILANTRO - CHOPPED FINE

ONE CARROT GRATED - CHOPPED FINE

COUPLE CLOVES OF GARLIC - PRESSED

4-5 A TEASPOONS OF GRATED FRESH GINGER ROOT

3-4 TABLESPOONS OF SOY SAUCE

1 TABLESPOON OF CHINESE COOKING WINE/SHERRY

2-4 TABLESPOONS OF SESAME OIL

1- 2 TEASPOONS OF WHITE PEPPER

1/2 PACKAGE OF DRIED SHITAKE MUSHROOMS

IF MEAT IS NOT GROUND, GRIND IT IN A FOOD PROCESSOR. I DID THIS WITH THE CHICKEN BREASTS AND IT TURNED OUT GREAT.

CHOP  NAPA CABBAGE VERY FINE OR CHOP ROUGHLY AND PUT IN FOOD PROCESSER AND PROCESS UNTIL VERY SMALL PIECES. PLACE IN BIG BOWL AND SPRINKLE WITH 1/2 THE SALT, MIX IT UP . LET SIT FOR MORE THAN 1/2 AN HOUR.

WHILE CABBAGE IS SITTING -- ADD SESAME OIL, SOY SAUCE,  WINE, AND WHITE PEPPER TO MEAT AND STIR TOGETHER. STIR IN ONE DIRECTION TO BIND MEAT.

SQUEEZE MOISTURE FROM CABBAGE WITH A CLEAN DISH CLOTH OR CHEESE CLOTH UNTIL MOST OF THE LIQUID IS GONE.

ADD CABBAGE AND OTHER VEGGIES TO MEAT MIXTURE AND STIR.  TAKE A SMALL AMOUNT OF MEAT MIXTURE AND FRY IN OIL. TASTE FOR SEASONING AND ADD MORE IF NEEDED AT THIS TIME TO MEAT MIXTURE.