Pf Chang Potstickers

Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. These potstickers can also be fried in a lightly oiled saute pan or even dropped into a simple broth with some of your favorite vegetables (thinly cut carrots, bok choy, or even chinese cabbage.) Use the dipping sauce if you steam or fry them. My personal preference is for the thinner gyoza wrappers (they also come in squares.). These things come in different thicknesses and different quantities. The recipe says 8 servings but doesn't say how many are in a serving; most restaurants I've been to serve 3-6 per serving. I have my own recipe that I make that uses about a pound of meat; it makes about 50 gyoza. I don't see how they can put 2 tsp in a wrapper as they aren't that big, so keep in mind that you may have to adjust how much you put in each.

• Ready In: 38 mins
• Serves: 8

Ingredients

• PORK FILLING

• 1⁄2 lb ground pork
• 2  ounces chicken broth
• 2  teaspoons salt
• 1  teaspoon sugar
• 1  teaspoon fresh ginger, ground
• 1  teaspoon  chili paste (or sriracha )
• 1⁄2 teaspoon  sesame oil
• 3  tablespoons scallions, chopped (1/8-inch)
• 36  round  gyoza skins

• DIPPING SAUCE

• 1⁄4 cup water
• 1⁄4 cup soy sauce
• 1  teaspoon  chili paste
• 1  tablespoon vinegar
• 2  tablespoons sugar
• 1  teaspoon fresh ginger, ground

Directions

1. Combine all ingredients of the pork filling and mix together well.
2. In a separate bowl, mix all the ingredients of the dipping sauce together and set aside.
3. In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.
4. Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown.
5. Serve with a side of dipping sauce.