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1
In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil.
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2
Season generously with salt and pepper.
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3
Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.
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4
Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper.
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5
Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air.
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6
Holding each pot-sticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.
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7
Heat 1/8 inch of oil in a large nonstick skillet.
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8
Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes.
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9
Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes.
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10
Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer.
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11
Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce.
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12
Repeat with the remaining pot stickers, serving them as you go.
