- Cooking Time:
- Servings: 36 dumplings
- Preparation Time:
- 1 lb. ground pork or ground beef
- ¼ cup thinly sliced green onion
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 2 tsp. finely chopped fresh ginger
- 1 tsp. salt
- ½ tsp. sugar
- ¼ cup frozen chopped spinach, thawed (see Note)
- 36 wonton wrappers or round gyoza wrappers (a 10-ounce or 12-ounce package should have about 50 wrappers)
- 2 Tbsp. vegetable oil
- ½ cup water
- In a large bowl, combine the pork, green onion, soy sauce, sesame oil, ginger, salt, and sugar.
- Squeeze the spinach with your hands or press it into a strainer, extracting most of the water.
- Add the spinach to the bowl and use a large spoon or your hands to mix everything together until all the seasonings are incorporated and the spinach and green onion are evenly mixed in.
- To fold the dumplings, set up a work space with a dry cutting board, a small bowl of water for sealing the dumplings, the stack of wrappers, and the pork mixture.
- To shape a potsticker dumpling, place a wrapper on the cutting board.
- Scoop up a generous tablespoon of pork filling and place it in the center of the wrapper.
- Using your index finger, lightly moisten the outside edge of the wrapper.
- Fold it in half, enclosing the filling and pinching the top edges to make a tight seal.
- Try to squeeze out any air bubbles that may form. Create 3 small pleats on one side of the seal, folding toward the center and pressing to seal it well.
- Form 3 small pleats on the other side and press the entire sealed edge.
- Press the sealed edge down lightly to plump up the dumpling and make it stand up straight.
- Continue folding dumplings in this way, one at a time, or setting up 3 or 4 wrappers at a time for an assembly line. Place the folded dumplings in rows on a dry platter, so that they don’t touch each other.
- Heat a 10-inch nonstick skillet over medium-high heat and then add the vegetable oil and swirl to coat the pan.
- Carefully place about 12 potstickers in the pan, tucking them to form a circle in one direction; squeeze a few into the center if you can. (Packing them tightly is fine.)
- Place a serving platter by the stove to hold the cooked dumplings.
- Let them cook undisturbed for 1 to 2 minutes, until the bottoms of the dumplings are a pale golden brown.
- Holding the lid in one hand, add ½ cup water around the sides of the pan and then cover quickly.
- Let the potstickers cook for 8 minutes, then uncover the pan.
- Continue cooking 1 to 2 minutes more, shaking the pan gently to discourage them from sticking too much.
- When the water has evaporated and the dumplings are a handsome crispy brown, turn them out bottom-side up onto a serving platter.
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