Fast Pot-Stickers

Ingredients

• 3/4 pound ground pork or other meat
• 1 cup minced cabbage
• 2 tablespoons minced ginger
• 1 tablespoons minced garlic
• 6 scallions
• the white and green parts separated
• both minced
• 1/2 cup plus 2 tablespoons good soy sauce
• 48 dumpling wrappers
• 1 egg
• lightly beaten in a bowl
• 4 tablespoons peanut oil or vegetable oil
• more or less
• 1/4 cup rice vinegar or white vinegar

Instructions

1. Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water.
2. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
3. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together.
4. (Do not overfill.)
5. Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate.
6. Or freeze, for up to two weeks.
7. To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high.
8. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer.
9. Cook about 2 minutes, or until bottoms are lightly browned.
10. Add 1/4 cup water per dozen dumplings to pan, and cover.
11. Lower heat to medium, and let simmer about 3 minutes.
12. To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
13. Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates.
14. (Use more oil if necessary.)
15. Serve hot, with sauce.