Pot Sticker Dumplings with Ginger-Soy Dipping Sauce
"These delectable dumplings are first fried, then steamed, endowing them with a fabulous dual texture. Smooth, luscious noodlelike wrapping and tender, meaty filling complement the handsomely browned bottom crust. Round gyoza wrappers, available in Asian markets and many supermarkets, are ideal here; but won ton wrappers work wonderfully if you trim off the four corners before wrapping your dumplings. Though these treats are quick and easy to cook, the mixing and wrapping steps take a little time. Plan to make them ..."
INGREDIENTS
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1 pound ground pork or ground beef
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¼ cup thinly sliced green onion
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1 tablespoon soy sauce
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1 tablespoon Asian sesame oil
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2 teaspoons finely chopped fresh ginger
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1 teaspoon salt
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½ teaspoon sugar
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¼ cup frozen chopped spinach thawed (see Note)
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36 wonton wrappers or round gyoza wrappers (10-oz to 12-oz packages have about 50 wrappers each)
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2 tablespoons vegetable oil
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½ cup water
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