Pork & Chive Pot Stickers

• 2 medium carrots, finely chopped
• 1 small onion, finely chopped
• 1/2 cup finely chopped water chestnuts
• 1/3 cup minced fresh chives
• 1 large egg white, lightly beaten
• 3 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon pepper
• 1 pound ground pork
• 60 pot sticker or gyoza wrappers
• 3 tablespoons canola oil, divided
• 1 cup chicken broth, divided
• Additional reduced-sodium soy sauce, optional

1. In a large bowl, combine the first seven ingredients. Add pork; mix lightly but thoroughly. Place a scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
2. Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
3. In a
4. , heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through.
5. Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce.
6. Place uncooked pot stickers on waxed paper-lined
7. ; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.

carrots, onion, water chestnuts, fresh chives, egg white, soy sauce, pepper, ground pork, wrappers, canola oil, chicken broth, soy sauce

Taken from www.tasteofhome.com/recipes/pork-chive-pot-stickers/ (may not work)