Large, no.1 - 18" long with 4¼" x 4¾" bowl, weighing 8¾lbs. Capacity of bowl is 9 oz
Medium, no.2 - 16½" long with 4" x 4½" bowl, weighing 6½" lbs. Capacity of bowl is 8 oz.
Small, no.3 - 16½" long with 4" x 4¾" bowl, weighing 5¾ lbs. Capacity of bowl is 6 oz.

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A Favorite Recipe: Pork Pot Stickers

Ingredients

Pork Filling:
2 cups chopped napa cabbage
½ tablespoon salt
½ lb ground pork, (not lean pork, the fat is good for juicy &
flavorful dumplings)
2 tablespoons minced ginger
1½ tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons sesame oil
1 egg
1 cup chicken stock, (or up to 2 cups)

Pot Sticker Dough:
4 cups all-purpose flour
½ teaspoon salt
1½ cups boiling water, (or up to 1¾ cups)

Spicy Dipping Sauce:
½ cup soy sauce
½ cup rice wine vinegar
½ cup sliced scallions
1 teaspoon sesame oil
1 tablespoon Oriental chile paste

Preparation method

Pork Filling:
Sprinkle cabbage with the ½ tablespoon of salt and let stand for 30 minutes. Place the cabbage in a strainer or on a piece of cheesecloth and squeeze out any water. You want the cabbage as dry as possible. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Taste a bite or two to check for seasoning.

Pot Sticker Dough:
In a bowl, mix flour and salt. Slowly add hot water to flour in ¼ cup increments. Mix until a ball is formed and the dough is not too hot to handle.

On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour.

Working on a floured surface with floured hands, roll out dough to 1-inch in diameter. Cut ½ inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.

Assemble the Dumplings:
Place a small mound of filling in the middle of the wrapper leaving the edges clear of any of the filling. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together working your way in this manner to the opposite end and the dumpling is completely sealed. Set the dumplings with the folded edges straight up.

Cooking the Dumplings:
In a hot wok coated well with oil, place pot stickers flat-side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Spicy Dipping Sauce:
Combine all and serve in a small bowl on the side.