Pot stickers are a lot easier to make that you would image. They are a cross between a fried and a steamed dumpling.
For the filling, you can replace the pork mince with chicken mince, chopped prawns or a combination of them all. You could also add some chopped water chestnuts.
300g pork mince
1 spring onion (green part), finely chopped
1cm piece of ginger, minced
1 clove garlic, minced
Fresh coriander chopped, to taste
Pinch of white pepper.
25 round dumpling wrappers (available at all Asian supermarkets)
¾ cup chicken stock
2 tablespoons vegetable oil
2 ¼ cups chicken stock.
Mix the pork, spring onion, ginger, garlic, coriander and pepper together in a non metallic bowl.
Brush the outside of the dumpling wrapper with a little water. Place a teaspoon of the pork mixture on one half of the wrapper (leaving space around the edge). Fold the other half of the wrapper over and crimp the edges together using your thumb and forefinger.
Heat a little oil in a fry pan. Add dumplings in batches of 6-7 being careful not to overcrowd the pan. Turn them after 2-3 minutes when they are lovely and golden. Allow them to cook for another 1-2 minutes before adding ¾ cup of stock and cover the pan and simmer for 10 minutes. Remove lid and cook until the stock has evaporated.
Repeat the process for the remaining dumplings.