Pot Stickers Recipe

Pot Stickers Recipe
Contributed by: Annie Klemke

Ingredients
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon seasame oil
1 package of wonton wrappers
5 tablespoons of vegetable oil
3/4 cup of water
Directions
Crumble pork into a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain and set aside.
In a medium bowl, mix together the pork cabbage, green onion, ginger, water chestnuts, salt, sugar, and seasame oil.
I used a food processor in order to finely chop the cabbage, green onions, water chestnuts, and even the pork.
Chill in the refridgerator 6 to 8 hours or overnight.
For the ginger slices, I placed them in the mixture for the taste and then removed them the next day as I was making the pot stickers.
Place a tablespoon of the pork mixture into each of the wonton weappers.
Fold the wrappers, and seal the edges with a moistened fork.
I did not use the fork, but instead just molded them into a half moon shape once the edges were sealed.
In a large, deep skillet, heat 3 tablespoons of vegetable oil over medium high heat.
Place the pot stickers into the oil seam sides up.
Stiring constantly, heat 30 seconds to a minute.
Pour water into the skillet. (I chose to cover the pot stickers so that one I did not get grease all over me, and two I think it helps to steam them a little more.)
Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil.
When the bottoms begin to brown, remove pot stickers from heat.
Use whatever you wish for a dipping sauce.
I used soy sauce and chopped ginger, but if you want a little heat with your pot stickers you can also use: 1 tablespoon of chili oil, 1 teaspoon of distilled white vinegar, and 1 tablespoon of soy sauce.