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1
In a large bowl, combine the pork, green onion, soy sauce, sesame oil, ginger, salt, and sugar.
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2
Squeeze the spinach with your hands or press it into a strainer, extracting most of the water.
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3
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.
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4
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 won ton wrappers, and the pork mixture.
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5
To shape a potsticker dumpling, place a wrapper on the cutting board.
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6
Scoop up a generous tablespoon of pork filling and place it in the center of the wrapper.
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7
Dip your index finger into the bowl of water, then lightly moisten the outside edge of the wrapper.
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8
Fold it in half, enclosing the filling and pinching the top edges to make a tight seal.
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9
Try to squeeze out any air bubbles that may form.
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10
Create 3 small pleats on one side of the seal, folding toward the center and pressing to seal it well.
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11
Form 3 small pleats on the other side and press the entire sealed edge.
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12
Press the sealed edge down lightly to plump up the dumpling and make it stand up straight.
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13
Continue folding dumplings in this way, one at a time, or setting up 3 or 4 wrappers at a time for an assembly line.
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14
Place the folded dumplings in rows on a dry platter so that they dont touch each other.
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15
To cook the potstickers, heat a 10 -inch nonstick skillet over mediumhigh heat and then add the vegetable oil and swirl to coat the pan.
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16
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.
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17
(Packing them tightly is fine.)
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18
Place a serving platter by the stove to hold the cooked dumplings.
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19
Let them cook undisturbed for 1 to 2 minutes, until the bottoms of the dumplings are a pale golden brown.
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20
Holding the skillets lid in one hand, add 1/2 cup water around the sides of the pan and then cover quickly.
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21
Let potstickers cook for 8 minutes, and then uncover the pan.
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22
Continue cooking 1 to 2 minutes more, shaking the pan gently and using a spatula to discourage the pot stickers from sticking too much.
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23
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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24
Serve hot or warm, accompanied by Ginger-Soy Dipping Sauce.
