Chinese Potstickers Recipe

[Katchoolik]

10 oz Package Frozen Chopped -Spinach; thawed
1 lb Ground Pork
1/2 c Green Onions; minced
3 tb Cilantro; minced
2 tb Soy Sauce
2 tb Dry Sherry
1 tb Fresh Ginger; peeled and -grated
2 ts Sesame Oil
4 lg Cloves Garlic; minced
1 pk Potsticker Wrappers
1 Egg White; lightly beaten
1/2 c Vegetable Oil
2 c Chicken Broth
Hot Pepper Oil
SESAME-SOY DIPPING SAUCE
1/2 c Soy Sauce
2 tb Chinese Black Vinegar
1 tb Garlic; minced
1 ts Ginger; minced
1 ts Sesame Oil
Squeeze all the moisture from the spinach, then combine it with the
pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix
well.
Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the
center of the wrapper. Brush the edges of the wrapper with egg white. Press the
two 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 with remainder of filling and 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, and cook until golden
brown on the bottom. Add 1/2 cup of the broth and cover the pan immediately (as
soon as the broth comes in contact with the oil a major amount of splattering
and sizzling occurs, so be careful.) Reduce the heat to medium-low, and cook
the dumplings until most of the liquid has been absorbed and the potstickers
are nicely plumped and a deep golden brown on the bottom. Remove from heat and
keep warm in a 200F. oven while you cook the remaining potstickers in the same
manner. In a small container, combine the dipping sauce ingredients. Serve the sauces in separate dishes with the potstickers.