Pot Stickers

• 1 pkg. (10 oz.) frozen, chopped spinach, thawed
• 1 lb. ground pork
• 1/2 cup minced green onion
• 3 tbsp. minced fresh cilantro
• 2 tbsp. soy sauce
• 2 tbsp. dry sherry
• 1 tbsp. peeled and grated fresh ginger
• 1 tsp. Oriental sesame oil
• 4 lg. cloves garlic, minced
• 1 pkg. round pot sticker wrappers (at least 35)
• 1 egg white, lightly beaten
• 1/2 cup vegetable
• peanut oil, divided
• 2 cups chicken broth, divided

1. Squeeze all moisture from spinach, combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil, and garlic.
2. Mix well.
3. Place 2 tsp.
4. of pork mixture into center of 1 pot sticker wrapper, fold over and press together, crimping edges with a wide-tined fork or your fingers.
5. Lay dumpling on a flat surface, crimped edges up, as you fill the remaining wrappers.
6. Heat 2 Tbsp.
7. oil in heavy skillet over medium heat.
8. Add as many pot stickers as you can fit into the pan without crowding, cook until golden brown on the bottom.
9. Add 1/2 cup broth and cover the pan immediately (broth and oil will splatter, be careful!).
10. Reduce heat to medium low; cook until most of the liquid has been absorbed and pot stickers are plump and deep golden brown on the bottom.
11. Remove from pan and keep warm in 200F oven while you repeat the process with the remaining pot stickers.

ground pork, green onion, fresh cilantro, soy sauce, sherry, ginger, sesame oil, cloves garlic, wrappers, egg, vegetable, peanut oil, chicken broth

Taken from www.foodgeeks.com/recipes/17654 (may not work)