Pot Stickers

Serves 4-6

​1 C. Shredded Cabbage
½ lb. ground pork
2 T. fresh ginger minced
3 T. shredded carrot
2 green onions, thinly sliced
2 tsp. minced garlic
2 T. soy sauce
2 tsp. sesame oil
1 egg lightly beaten
30 pot sticker wrappers
2-4 T canola oil
½ C. water
 

1. In sauté pan, cook ground pork and cabbage until pork is no longer pink. Let cool.
2. In a bowl, mix beaten egg, soy sauce, and sesame oil.
3. Add pork, cabbage, ginger, carrot, green onions, and garlic to the bowl. Stir until combined.
4. On dry surface, lay out 1 pot sticker wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, and then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
5. In lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Remove from pan and reserve on a plate. Continue browning the remaining Pot Stickers.
6. Place all the pot stickers back in the pan and add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes.
7. Serve with soy sauce, stir fry sauce, or sweet and sour sauce. Enjoy!

Brown the pork

Folding the wontons

Ready to Steam

See the Crab Rangoon Reipe on my blog.