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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.

Ingredients

• 1 cup ground pork or other meat, or minced shrimp, or shredded crabmeat
• 1/4 cup minced scallion
• 1/4 cup minced Bamboo shoots, Water Chestnuts, Cabbage, or peeled and shredded Carrots
• 1 teaspoon minced garlic
• 1 teaspoon peeled and minced or grated fresh ginger
• Salt and freshly ground black pepper to taste
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon dark sesame oil
• 24 or more round wonton wrappers
• 4 tablespoons peanut oil, if pan‐cooking
• 3/4 cup water, plus a little more

Preparation

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; re‐cover 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.

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Source: How to Cook Everything