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1
If using thawed frozen spinach, squeeze all the moisture from the spinach, then combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix filling well.
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2
Spoon 2 tsp.
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3
of filling on each wrapper.
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4
Brush edges of the wrapper with egg white.
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5
Bring edges of wrapper up over filling and press together.
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6
Crimp edges with a wide-tined fork or your fingers.
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7
Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom.
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8
Repeat with remaining filling and wrappers.
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9
* Heat 2 tbsp.
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10
vegetable oil in a 12-inch heavy skillet over medium-high heat.
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11
Add as many pot stickers as you can get into the pan without crowding; cook until golden brown on the bottom.
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12
Add 1/2 cup broth and cover the pan immediately.
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13
(Be careful; A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.)
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14
Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom.
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15
Remove from the heat and keep them warm in a 200F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.
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16
To serve, provide guests with individual small dishes containing hot chili oil and the sesame soy dipping sauce.
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17
Hot chili oil: Saute 2 tsp.
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18
dried red chili flakes in 1/2 cup of peanut oil for 3 minutes.
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19
Remove from heat and let stand until cool.
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20
If desired, stir in 1 tbsp.
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21
prepared chili garlic sauce.
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22
Sesame soy dipping sauce: In a small container combine soy sauce, vinegar, garlic, ginger and oil.
