Ingredients
| 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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Instructions
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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