Potsticker Dumplings

1. 1

   MIX pork, cabbage, onions, egg and 2 tablespoons each of the dressing and soy sauce until well blended.

2. 2

   Spoon evenly onto won ton wrappers, adding about 1 teaspoons of the pork mixture to each wrapper.

3. 3

   Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal.

4. 4

   If desired, edges can be pleated with five or six folds.

5. 5

   HEAT 2 teaspoons of the oil in large nonstick skillet on medium-high heat.

6. 6

   Add 10 dumplings; cook 1 to 1-1/2 minute or until bottoms are golden brown.

7. 7

   Gradually add 1/4 cup of the water; cover.

8. 8

   Reduce heat to medium-low; cook 2 to 2-1/2 minute or until filling is cooked through and water has evaporated.

9. 9

   Remove dumplings to serving plate; wipe skillet dry.

10. 10

    Repeat with remaining dumplings.

11. 11

    COMBINE remaining 2 tablespoons dressing, remaining 2 tablespoons soy sauce and remaining 1 tablespoons water.

12. 12

    Serve as a dipping sauce with the dumplings.

13. 13

    Kraft Kitchens TipsCooking Know-How: If round won ton wrappers are unavailable, use square won ton wrappers.

14. 14

    Fill as directed, folding in half to form a triangle and omitting the pleating step.

15. 15

    How to Prevent Won Ton Wrappes From Drying OutKeep won ton wrappers covered with plastic wrap until ready to use.

16. 16

    Substitute savoy cabbage for the napa cabbage.

* Per serving · 4 servings · Values may vary.