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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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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 or peanut oil, divided
2 cups chicken broth, divided
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Directions:
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Squeeze all moisture from spinach, combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil, and garlic. Mix well. Place 2 tsp. 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. Lay dumpling on a flat surface, crimped edges up, as you fill the remaining wrappers.
Heat 2 Tbsp. oil in heavy skillet over medium heat. Add as many pot stickers as you can fit into the pan without crowding, cook until golden brown on the bottom. Add 1/2 cup broth and cover the pan immediately (broth and oil will splatter, be careful!). 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. Remove from pan and keep warm in 200°F oven while you repeat the process with the remaining pot stickers.
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