Pot Stickers Traditional recipe

15 servings

1/2 pound ground pork

1/2 medium head cabbage, finely chopped

1 green onion, finely chopped

2 slices fresh ginger root

2 water chestnuts, drained and finely chopped

1 teaspoon salt

1/2 teaspoon white sugar

1 teaspoon sesame oil

1 (14 ounce) package wonton wrappers

5 tablespoons vegetable oil

3/4 cup water

1 tablespoon chili oil

1 teaspoon distilled white vinegar

1 tablespoon soy sauce

Crumble pork into a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil.

Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers.

Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat.

Place the pot stickers into the oil seam sides up.

Stirring constantly, heat 30 seconds to a minute.

Pour water into the skillet.

Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil.

When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.