Pot stickers are fried. Dumplings are steamed. Both are awesome
Package wonton wrappers (100)
1 3/4 pounds ground pork (not sausage)
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
1 bunch sliced green onion
4 tablespoons premium soy sauce
1 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon or 1 scoop of small ice cream scoop of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam: in a covered bamboo or metal steamer for about 15 to 20 minutes. Fry: in small amount of oil on both sides until golden brown
Yields approximately 100 Serve immediately
TIP: Fresh lean pork can be chopped in food processor until very fine.
Combine and heat if desired.