Homemade Potstickers

These can be a little time-consuming, but they are really fun to make. I've tried to use wonton wrappers before and got really frustrated because they dried out too quickly and the edges didn't seal tightly. I like how this recipe uses a damp tea towel over the pre-made potstickers to keep them moist. I definitely should have used a non-stick pan, or stirred the pan more frequently because they stuck to the pan. But, it's definitely worth making again. I hope you enjoy!

• 1 cup finely shredded bok choy or napa cabbage (optional)
• 1/4 tsp salt
• 1 lb. lean ground pork
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1-2 cloves garlic, crushed
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1 pkg wonton wrappers, thawed if frozen
• canola oil
• chicken or veggie stock

1. If you're using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
2. Place a small spoonful of filling in the middle of each wrapper; moisten the edges with water, using your finger, and fold over, pressing the edges tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent from drying out.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Pour about 1/4 cup stock into the pan. Cover, reduce heat to medium and cook for about 5 minutes- this will allow them to steam cooking them through.