Wor Teep

• 1/2 pound ground pork, chicken, or other meat
• 1/4 cup minced scallion
• 1 cup chopped leek, cleaned, Napa cabbage, or bok choy
• 1 teaspoon peeled and minced fresh ginger
• 1 teaspoon rice wine or dry sherry
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 egg, lightly beaten
• 1 teaspoon black pepper
• Large pinch of salt
• 1/2 recipe Dumpling Wrappers (page 62), or about 24 store-bought wrappers
• Peanut or neutral oil like corn or grapeseed, as needed
• Soy Dipping Sauce (page 583)

1. Combine the first 11 ingredients and mix gently but thoroughly.
2. Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with water and fold over to form a half-moon.
3. Press the seam tightly to seal; its best if no air is trapped between the filling and wrapper.
4. Set on a lightly floured plate or wax paper.paper.
5. (At this point you may cover tightly and refrigerate for up to a day or freeze for a couple of weeks.)
6. Coat a large, deep skillet with a thin layer of oil and turn the heat to medium-high.
7. Place the dumplings, one at a time, into the skillet, seam side up, leaving space between them (you will probably have to cook them in two batches).
8. Turn the heat to medium, then cover and cook for about 5 minutes.
9. Add 1/2 cup water to the skillet, then cover and cook for another 2 minutes.
10. Remove the lid, turn the heat to high, and cook until the water has evaporated, about 3 minutes.
11. Remove the dumplings and serve with the dipping sauce.
12. (Repeat to cook all the pot stickers if necessary.)
13. Substitute 1/2 pound drained and mashed soft tofu for the meat.
14. Cut the amount of leeks in half and add 1/4 cup shredded Napa cabbage, 1/4 cup chopped fresh mushrooms, 1/4 cup shredded carrot, and 1/4 cup chopped walnuts to the filling.
15. Use pork or beef for the meat.
16. Omit the leeks.
17. Add 1/4 cup minced scallion, 1/4 cup minced mushrooms, 1/4 cup minced carrot, and 1/4 cup chopped soaked bean thread vermicelli to the filling.
18. Double the amount of black pepper.
19. Set up a steamer or place a heatproof plate on a rack above 1 to 2 inches of boiling water in a covered pot.
20. Lightly oil the steamer or plate to prevent sticking.
21. Steam the dumplings in one or two batches for about 10 minutes per batch.
22. Serve immediately with Soy Dipping Sauce (page 583).

ground pork, scallion, cabbage, fresh ginger, rice wine, sugar, soy sauce, sesame oil, egg, black pepper, salt, wrappers, peanut

Taken from www.epicurious.com/recipes/food/views/wor-teep-385635 (may not work)