Pork and Ginger Potstickers

Make sure all vegetables are finely minced. You don’t want a mush, you want a mince, but you don’t want large chunks of anything in the filling. Combine all the ingredients (except the wrappers and canola oil) and stir well to combine. Scoop small teaspoons of filling into the center of each round wrapper. Use a pastry brush to brush water on one half of the wrapper’s border.

Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles. Pinch the edge together tightly. Make several small folds at the top of each wrapper and set aside.

Note: You will probably only use 1 1/2 packages of wrappers. Freeze the remaining ones for up to 3 months.

If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper. Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use. Otherwise, use immediately.

To cook, heat a large pan with 1 tablespoon canola oil. Place about 1 dozen potstickers in at a time, flat side down. Cook 2-3 minutes over medium-high heat until bottoms are browned. Pour in 1/2 cup water and cover with a lid. Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.

If cooking frozen, add an additional 2-3 minutes to the steaming time.

Serve with dipping sauce or teriyaki sauce.