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Ingredients
- 1 lb ground pork
- 1 9-10 oz pkg frozen chopped spinach, thawed, squeezed to dry
- 1/4 c thinly sliced green onions
- 1 T soy sauce
- 1 T sesame oil
- 2 tsp minced fresh ginger
- 3/4 tsp salt
- 1/2 tsp sugar
- 36 round gyoza potsticker wrappers or square wonton wrappers (cut into rounds)
- 2-3 T oil
- 1 1/2 c water, divided
Preparation
Step 1
Combine all ingredients except wrappers, oil and water in a bowl. (Filling can be made a day ahead. Cover and refrigerate.)
Place scant 1 T filling in the center of each gyoza wrapper, lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight. (At this point, you can freeze them. Just cook like normal, but add an additional 1/4 c water and increase cooking time slightly.)
Place dumplings in rows on baking sheets so they don’t touch. Heat 10-inch nonstick skillet over med-high heat until hot. Add 1 T oil and heat. Place 12 potstickers in skillet, packing them in tightly is fine. Cook without disturbing 1-2 min or until bottoms are pale golden brown.
Add 1/2 c. water around sides of skillet; immediately cover. Cook 8 min. Uncover; cook 1-2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauce for dipping.