Make these with round wonton wrappers, about three or four inches in diameter. They are just as easily cooked as pot stickers or steamed dumplings.
1 cup of Ground pork or other meat, or minced shrimp, or shredded crabmeat
1/4 cup of Minced scallion
1/4 cup of Minced Bamboo shoots, Water Chestnuts, Cabbage, or peeled and shredded Carrots
1 teaspoon of Peeled and minced or grated fresh ginger
Salt and freshly ground black pepper to taste
1 tablespoon of Soy sauce
1 teaspoon of Dark sesame oil
24Or more round wonton wrappers
4 tablespoons of Peanut oil, if panâcooking
3/4 cup of Water, plus a little more
Combine the first nine ingredients. Place 1 rounded teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semicircle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. To make pot stickers, put the peanut oil in a large, deep skillet and turn the heat to medium high. Place the dumplings, one at a time, into the skillet, seam side up. Do not crowd; cook in two batches if necessary. Cover the pot and cook for about 5 minutes. Uncover and add 3/4 cup water to the pot; reâ€Âcover and cook another 2 minutes, then uncover and cook about 3 minutes more, or until water has evaporated. Remove the dumplings with a spatula. To steam the dumplings, set up a steamer; to improvise, fit a heatproof plate or a rack above 1 inch or so of boiling water in a covered pot. Steam the dumplings in one or two batches, for about 10 minutes per batch. Serve hot, with dipping sauce.
