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Pot-Stickers

(Yields 45)

1 pound lean ground pork (or ground turkey)
1 package (10-ounce) frozen chopped spinach, thawed and drained

Seasoning ingredients:
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons chopped green onions
1/2 tablespoon minced ginger

1 package dumpling wrappers, thawed
2 tablespoons cooking oil
1 1/2 cups chicken broth

Dipping sauce:
1 tablespoon shredded ginger
1 teaspoon chili garlic sauce
2 tablespoons soy sauce
1/4 cup vinegar
1/2 teaspoon sesame oil

To Assemble:

In a large bowl, combine pork, spinach and 6 seasoning ingredients. Mix well.
Put 1 tablespoon filling in the center of the wrapper. Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling. Press the edges together firmly.

To Cook:

Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet. Turn heat to high. Cook uncovered for 1 to 2 minutes or until brown on the bottom.

Add 3/4 cup chicken broth. Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed. Transfer dumplings, brown side up, to a plate.

Repeat steps “1 and 2” with the other half of dumplings. Serve with dipping sauce.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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