Pot Stickers

• Pot stickers
• 1/2 head cabbage, chopped
• 1/2 lb ground pork (91% lean)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp minced ginger
• 1 tsp ground black pepper
• 1 egg, beaten
• 1 package dumpling/won ton wrappers
• Dipping sauce
• 1/4 C soy sauce
• 2 tbsp vinegar (rice preferred)
• 1 tbsp sesame oil
• 1 tsp sugar

1. Chop the cabbage and mix thoroughly with the rest of the ingredients. Put about a tablespoon of mixture onto each wrapper. Dip your finger in some water and trace the edge of the wrapper to moisten it. Bring the near and far edges of the wrapper together and pinch, then carefully bring the left and right edges up and pinch with the first two. You will now have a nice pouch; pinch the loose edges together to seal it up.
2. Once the dumplings are all shaped, heat a heavy lidded skillet over high heat. Once the pan is very hot, add about 2-3 tsp of sesame oil to the pan and swirl to cover the pan. Arrange dumplings in the pan in a single layer, then carefully pour in 1/2 to 3/4 cups of water. Cover and cook until the water is absorbed. Once you stop seeing steam come out and can hear the dumplings sizzle on the pan, remove the lid and use a spatula to remove the dumplings. They will be stuck to the pan, so be careful with the spatula so that you don't leave the bottom of the dumpling behind.
3. Mix all ingredients for the dipping sauce and set within reach of everyone, or give each person their own small bowl for dipping.

stickers, cabbage, ground pork, soy sauce, sesame oil, ginger, ground black pepper, egg, wrappers, dipping sauce, soy sauce, vinegar, sesame oil, sugar

Taken from www.epicurious.com/recipes/member/views/pot-stickers-50078803 (may not work)