What to do when the fish dies and you can't release it.

Pot Stickers
from the America's Favorite Fish Recipes cookbook

Gung Hay Fat Choy!

1/4 cup chopped water chestnuts
2 shallots, finely chopped
2 tablespoons snipped fresh parsley
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs. bass fillets
(6 oz. each), cut into 1-inch pieces
2 tablespoons sherry
15 eggroll skins (7-inch square)
1 egg, beaten
1 cup water
2 tablespoons vegetable oil

In medium mixing bowl, combine water chestnuts, shallots, parsley, sesame oil, salt and pepper. Set aside. In food processor, combine fish and sherry. Pulse 5 or 6 times, or until finely chopped. Add to vegetable mixture. Mix well. Assemble as directed in fig. 1 and fig. 2.

In 12-inch nonstick skillet with cover, heat water and vegetable oil until boiling. Add pot stickers. Reduce heat to medium-low. Cover. Cook for 10 minutes. Remove cover. Cook for 4-6 minutes longer, or until water boils off and bottoms are golden brown. Serve with mixture of teriyaki sauce and sliced green onions, or with dip made to taste from prepared mustard, soy sauce and catsup, if desired.

How to assemble potstickers:

CUT 5-inch circle from each eggroll skin. (Use inverted 1 1/2 pint mixing bowl as template.) Cover eggroll skins with plastic wrap to prevent drying. Place 2 level teablespoons filling mixture on half of 1 circle, 1/4 inch from edge.	BRUSH edges lightly with egg. Fold other half over, pressing with fingers to seal. Bring long corners together, overlapping slightly. Brush lightly with egg to seal. Keep pot stickers covered. Repeat with remaining filling and eggroll circles.

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