-
1
Combine the first 11 ingredients and mix gently but thoroughly.
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2
Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with water and fold over to form a half-moon.
-
3
Press the seam tightly to seal; its best if no air is trapped between the filling and wrapper.
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4
Set on a lightly floured plate or wax paper.paper.
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5
(At this point you may cover tightly and refrigerate for up to a day or freeze for a couple of weeks.)
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6
Coat a large, deep skillet with a thin layer of oil and turn the heat to medium-high.
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7
Place the dumplings, one at a time, into the skillet, seam side up, leaving space between them (you will probably have to cook them in two batches).
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8
Turn the heat to medium, then cover and cook for about 5 minutes.
-
9
Add 1/2 cup water to the skillet, then cover and cook for another 2 minutes.
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10
Remove the lid, turn the heat to high, and cook until the water has evaporated, about 3 minutes.
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11
Remove the dumplings and serve with the dipping sauce.
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12
(Repeat to cook all the pot stickers if necessary.)
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13
Substitute 1/2 pound drained and mashed soft tofu for the meat.
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14
Cut the amount of leeks in half and add 1/4 cup shredded Napa cabbage, 1/4 cup chopped fresh mushrooms, 1/4 cup shredded carrot, and 1/4 cup chopped walnuts to the filling.
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15
Use pork or beef for the meat.
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16
Omit the leeks.
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17
Add 1/4 cup minced scallion, 1/4 cup minced mushrooms, 1/4 cup minced carrot, and 1/4 cup chopped soaked bean thread vermicelli to the filling.
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18
Double the amount of black pepper.
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19
Set up a steamer or place a heatproof plate on a rack above 1 to 2 inches of boiling water in a covered pot.
-
20
Lightly oil the steamer or plate to prevent sticking.
-
21
Steam the dumplings in one or two batches for about 10 minutes per batch.
-
22
Serve immediately with Soy Dipping Sauce (page 583).
