POT STICKERS
INGREDIENTS

• 1/4 pound ground pork or other meat
  
• 1 cup minced cabbage        
  
• 1 tablespoon minced ginger     * 1/2 tablespoon minced garlic
  
• 1/8 cup water (or more as needed)
  
• 3 scallions, the white and green parts separated, both minced
  
• 1/4 cup plus 1 tablespoon good soy sauce
  
• 24 dumpling  (Wonton) wrappers
  
• 1 egg, lightly beaten in a bowl
  
• 4 tablespoons vegetable oil to cover bottom of pan
  
• ¼ cup rice vinegar
  

PREPARATION

1. Peel garlic and ginger and chop into tiny pieces.
   
2. Wash the scallions. Separate the while and green parts. Chop into tiny pieces and keep separate.
   
3. Combine meat, cabbage, ginger and scallion whites, 2 tablespoons soy sauce and 1/8 cup water in a bowl and stir gently. Add tiny bits of water as needed to moisten.
   
4. Break egg into a small bowl and beat lightly.
   
5. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
   
6. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.)
   
7. Place dumplings on a plate.
   
8. Heat 2 tablespoons oil on medium high in a skillet. When oil is hot (drop of water spatters), add dumplings one at a time. They can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
   
9. Uncover dumplings, raise heat back to medium-high and cook another minute or two until bottoms are dark brown and crisp and water evaporates. ( Use more oil if needed). Serve hot with sauce.
   

SAUCE:     To make the dipping sauce, combine remaining 2 tablespoons soy sauce, green parts of scallions and ¼ cup vinegar.

Based on http://cooking.nytimes.com/recipes/8185-fast-pot-stickers