Pork & Ginger Pot Stickers

I got this recipe watching Ming Tsai on TV a while back.  Like just about every recipe, we have modified it a bit to suit our tastes and abilities.   You can make a bunch of these and freeze them for later.  They make a fast snack or small dinner.

Pot Stickers
2 cups	Napa cabbage, diced
½ tbl	salt
1 Lb	ground pork
2 tbl	grated ginger
1½ tsp	granulated garlic
2 tbl	soy sauce
3 tbl	sesame oil
1	egg
1 to 2 cups	chicken stock
1 Lb package	round won ton wrappers (or use a 3" biscuit cutter to make round skins)

Soy Dipping Sauce
¼ cup	soy sauce
¼ cup	rice wine vinegar
¼ cup	green onions, sliced thinly, green and white parts
¼ cup	sugar
3 tbl	hoisin sauce

Sprinkle the cabbage with the salt and set aside in a colander in the sink for 30 minutes.  Place the cabbage on a couple of paper towels and squeeze all of the water out that you can.  Transfer to a large mixing bowl, add all of the other ingredients except the chicken stock and wonton skins.  Mix thoroughly. 

Now make the dumplings by placing a spoonful of filling in the middle of a wrapper.  Fold the wrapper over and seal with water to make a half circle.  Make sure you squeeze all of the air out when you make the dumplings.

Now make the dipping sauce.  Mix everything together in a small bowl until the sugar dissolves.

Now cook the dumplings.  You will have to do this in batches.  Place a non-stick, oiled,  frying pan with a cover over medium high heat.  Place the pot stickers in and cook until the bottoms brown.  Add a ½ cup of chicken stock to the pan.  Be careful, it will spatter and release a lot of steam.  Cover and cook for two minutes.  Take the cover off and cook until the chicken stock evaporates.  Remove the pot stickers, place then on a palate without touching.  Repeat until all the pot stickers are cooked.   Serve with the soy dipping sauce.

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