Andy Fried Dumplings (Pot Stickers)

I developed these from a recipe on the net for my hubby, hence the name! These are so good, they make a meal for 2 with a salad with Chinese dressing or some veggies or a started for 4-6. Serve with a couple of dipping sauces; I like Sichuan chilli oil sauce and a soy-vinegar sauce. (Prep time includes 1 hour refridgeration).

• Ready In: 2 hrs
• Serves: 2-4

Ingredients

• 2  garlic cloves, crushed
• 2  teaspoons ginger, grated
• 2  spring onions, finely chopped
•  salt & pepper
• 1  pinch sugar
• 1  tablespoon oyster sauce
• 1  teaspoon  chilli garlic paste
• 1  teaspoon  sesame oil
• 250  g ground pork
•  round  dumpling wrappers
• 1  egg, beaten and mixed with
• 1  tablespoon water
• 2  tablespoons  peanut oil

Directions

1. Combine first 9 ingredients (garlic down to minced pork) and cover and refridgerate for an hour or so - this mixture can me made the day before.
2. Make the dumplings: work with about 4 at a time, place a spoonful of filling in the middle of the dumpling and brush around the wrapper with a little egg mixture. Bring the edges together to seal them, making small folds in the joined side to form a half moon shape. Place dumplings on a plate covered with plastic wrap while you make the rest of the dumplings - this ensures they won't dry out.
3. Cook the dumplings: bring a large pot of water to the boil and cook the dumplings in two or three batches for around 4 minutes. Drain. Heat oil in batches in a non stick pan and fry the dumplings for a few minutes til one side is golden and crisp. Keep in warm oven while making the rest of the dumplings.
4. Serve with your choice of sauces and enjoy!