5X Potstickers

• 3 3/4 cups Ground Pork
• 5 cups Minced Cabbage
• 1/2 cup Minced Ginger
• 1/4 cup Minced Garlic
• 30 sprigs Scallions
• 2 1/2 cups Soy sauce
• 240 pieces Dumpling Wrapper
• 5 Egg
• 1 1/4 tablespoon Veg Oil
• 1 1/4 cups White Vineger

1. Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
2. To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
3. To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
4. Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

ground pork, cabbage, ginger, garlic, scallions, soy sauce, wrapper, egg, veg oil, white vineger

Taken from www.epicurious.com/recipes/member/views/5x-potstickers-5721b90862fe2a9c1a299493 (may not work)