Potstickers

I made Potstickers (Chinese Dumpling) tonight for dinner.  The recipe actually came from Young Miss magazine 1987.  This is one of those recipes I pulled from the magazine and saved.

Here is the recipe.  I used ground pork instead of chicken or turkey.

1/2 pound boneless chicken or turkey, chopped
1 cup minced bok choy (chinese cabbage) - (You can find this usually in any grocery store)
2 tablespoons chopped green onion
2 teaspoons fresh ginger
1 teaspoon grated orange peel (I did not use this in my recipe because of allergies)
1 tablespoon soy sauce (I use Tamari)
24 round wonton wrappers  (If you can't find round ones, buy the square kind and use a biscuit cutter to make them round)
3 tablespoons peanut oil
dipping sauce (see recipe below)

Combine chopped chicken or turkey, cabbage, onion, ginger, orange peel, and soy sauce in a small bowl; mix well.
Place rounded teaspoon of filling in the center of each wrapper, moisten wrapper with water.  Fold one side over filling press edges together to form a half moon shape.  Place the shaped dumplings on a cookie sheet and lightly dust with cornstarch.  Melt 1-1/2 tablespoons oil in heavy skillet over medium-high heat,  Add dumplings, a single layer at a time.  Cook, uncovered until bottoms of dumplings are a deep golden brown, 1 to 2 minutes.  Add 1/3 cup water and cover skillet tightly.  Steam until skins are translucent, about 3 minutes.  Uncover and cook until water evaporates and skillet is dry.  Repeat with remaining oil and dumplings.  Serve brown side up with dipping sauce.

Dipping Sauce:
Combine 1 cup soy sauce/tamari, 1/3 cup rice vinegar, 1 tablespoon sesame oil or chili oil, and 2 tablespoons sliced green onion in bowl.