Potstickers/Chinese Dumplings.

I have a lot to learn about folding dumplings, but this fold gets the job done...especially when there are a lot to fold!

Last time I made the wrappers with a few ingredients and a pasta roller, but pre-made is much more convenient if you can get to an asian grocery.

2 cups ground turkey, pork or shrimp, cooked and ground to a fine crumble 

2 tsps finely chopped ginger

1 tsp ground ginger

a handful chopped cilantro or coriander

2 green onions finely chopped

1 can chopped water chestnuts

a few leaves finely chopped napa cabbage

soya sauce to taste (about 4 splashes?)

1 clove garlic, finely chopped

some sesame oil drizzled over

a pinch of white sugar and salt and pepper

Cook the meat of preference, pulse it in the food processor once or twice so that you get a fine crumble.  Add all the ingredients, mix well.

Fill your wonton wrapper with about a tsp of filling and pinch together.

Refrigerate the dumplings until ready to use, on parchement paper or they will stick to each other!

To Cook: (can cook from frozen)

Put oil in large flat frying pan, get it really hot, enough to cover the bottom about 2 Tbsps so that they will not stick.

Place the potstickers in the pan, flat sides down.

Start frying them until golden brown (1-2 minutes.)

Turn the dumpling over and pour ¼ cup of water over them.

Cover with a lid and let them steam until the water has nearly evaporated and the dumplings have begun to to fry in oil again. (5-7 minutes)

Uncover the skillet, and let them cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling. (another 2-3 minutes).

Serve with soya sauce or hoisin sauce. (you can also mix in black vinegar, dissolved sugar, minced ginger, minced green onlions, or shriracha hot "rooster" sauce.)

Here's a video for "How to Fry dumplings from frozen."

http://www.youtube.com/watch?v=3Dq0xdEkqFM&feature=related