Easy And Delicious Pot Stickers

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 1/2 cup napa cabbage or 1/2 cup savoy cabbage, finely chopped
• 1/2 teaspoon coarse salt or 1/4 teaspoon table salt
• 6 ounces ground lamb, not all lean
• 3 scallions, finely chopped
• 1 tablespoon fresh ginger, peeled and finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
• 2 tablespoons vegetable oil

Recipe

• 1 in a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
• 2 wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
• 3 return cabbage to bowl and add lamb, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
• 4 mix well with a fork or use your hands.
• 5 work with one wrapper at a time, and keep the rest covered with a damp towel.
• 6 spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
• 7 with dampened fingers, wet the four edges.
• 8 fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes i bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
• 9 transfer to an oiled plate; cover with a damp towel to keep moist.
• 10 repeat with remaining wrappers and filling (refrigerate leftover filling up to 2 days).
• 11 in a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
• 12 add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
• 13 carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
• 14 repeat with remaining tablespoon oil and wontons.
• 15 serve with soy sauce or your favorite dipping sauce.