48 wonton skins
1/2 cup water
2 tbsp. oil

FILLING:

1 lb. ground pork
2 scallions, minced
1/2 large carrot, grated
1/2 stalk celery, minced
1 cup shredded and parboiled savoy cabbage
2 cloves garlic, minced
1-inch ginger, minced
1/2 tsp. Kosher salt
1/2 tsp. black pepper
2 tsp. light soy sauce
1/2 tsp. fish sauce
1 tsp. sesame oil
1 egg, beaten
1 1/2 tsp. cornstarch

Mix all filling ingredients. Place in refrigerator for 30 minutes.

When filling is chilled, place each skin on working area like a diamond. Starting with 5 at a time along with a bowl of cool water to seal potstickers. Each skin will yield a tablespoon of filling. After each skin on your working area has a tablespoon of filling. Wet your finger and run it along the top 2 edges of the skin fold over into a triangle, pinch and seal so there is no air in filling. Repeat with remaining filling and skins.

When finished heat a large nonstick skillet with about a half a cup of water and 2 tablespoons of oil on medium-high heat. Add 10-12 potstickers to pan let water boil and evaporate, about 10-15 minutes.

Once the water is evaporated, the oil will remain to crisp the potstickers. Once one side of the potstickers are lightly brown flip, each side will take 2-5 minutes. Place potstickers on paper towels to drain. To keep warm until all are finished place on cookie sheet in warm oven 250°F.

Serve warm with your favorite dipping sauce. I like Hoisin or soy sauce.

Submitted by: J. Lynch