Chinese Potstickers

10 oz package frozen chopped spinach, thawed
1 lb grnd pork
1/2 cup green onions, minced
3 TBS cilantro, minced
2 TBS soy sauce
1 TBS fresh ginger, peeled and grated
2 tsp sesame oil
4 lg cloves garlic, minced
1 pkg potsticker wrappers
1 egg white, lightly beaten
1/2 cup vegetable oil
2 cup chicken broth
hot pepper oil

Sesame-Soy Dipping Sauce

1/2 cup soy sauce
2 TBS Chinese black vinegar
1 TBS garlic, minced
1 tsp ginger, minced
1 tsp sesame Oil

Directions:

Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, ginger, sesame oil and garlic. Mix well.

Lay a potsticker wrapper on a potsticker press.

Spoon 2 tsp of the filling into the center of the potsticker wrapper, then brush the edges of the wrapper with egg white.

Press the 2 halves of the press together firmly.

Gently remove the folded and crimped dumpling. Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom.

Repeat the procedure with the remainder of the filling and potsticker wrappers.

Heat 2 tb oil in a 12" heavy skillet over medium-high heat.

Add as many potstickers as you can get in the pan without crowding them, and cook until golden brown on the bottom.

Add 1/2 cup of the broth and cover the pan immediately.

Reduce the heat to medium-low and cook the dumplings until most of the liquid has been absorbed and the potstickers are plump and the bottom is a deep golden brown color.

Remove from the heat and keep warm in a 200 degree F oven while you cook the remaining potstickers the same way.

Combine the dipping sauce ingredients in a small container.

Serve the sauces in separate dishes with the potstickers.

Notes: None