Ingredients
12 ounces lean ground pork2 green onions, minced2 tablespoons minced fresh gingerroot2 garlic cloves, minced3 tablespoons soy sauce1 tablespoon sesame oil1 package (10 ounces) round pot sticker or gyoza wrappers1 tablespoon canola oil1/2 cup waterDIPPING SAUCE:1/4 cup soy sauce2 tablespoons rice vinegar1 tablespoon minced fresh gingerroot
Preparation
In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly.
Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom.
In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes.
Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.
