Pot Sticker Fun

John introduced me to a small edible delight know as the POT STICKER.

When I tried to make them, they turned out VERY soggy but still had great flavor. When John made them they were perfect. We ate about 5-6 each and then we froze the rest for later. Here

is the recipe and some pictures for you to enjoy.

INGREDIENTS
100 (3.5 inch square) round wraps
1 3/4 pounds ground pork - I used a pound of Lean pork- Fatty Pork is better for taste though.
1 tablespoon minced fresh ginger root - I bought ground ginger in a bottle
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage - I used 1/2 of a green cabbage.
1 tablespoon Veg/Canola Oil

1/4 cup water - I used Chicken broth because I had it in the fridge.

DIRECTIONS
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

In preheated vegetable oil, cook pot sticker approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow pot sticker to steam until the water is gone.

For dipping sauce, we bought a POT STICKER dipping sauce. however, there are several recipes on line.

John did about 8 at a time- turned out great. If you want to freeze them, place them on a cookie sheet covered in wax paper in the freezer overnight. Put them in a Ziploc bad and store.