¼ lb raw sausage, maple or plain
canned water chestnuts, finely chopped (amount to taste)
2 green onion, chopped
¼ tsp ginger
½ Tbsp soy
¼ salt
round wrappers
vegetable oil
½ c chicken broth
Mix sausage, chopped water chestnuts, green onions, ginger, soy and salt. Place a small amount in the center of each wrapper, wet and seal the edge with a little bit of gathering as you go. Place firmly on the fat end to flatten the bottom.
Pour vegetable oil into a non-stick skillet, just enough to cover the bottom. Set the heat to low. Place pot stickers upright and cook until the bottoms brown slightly. Pour in broth, cover and simmer 10 min, until meat is cooked through. Serve w/ soy and vinegar.
Yields: 6-8 servings
Time to make: 45 min
Source: Rachel Hoffman Bayles