If you are ever concerned about the greasiness of pot stickers, be relaxed. You will not need to use a lot of oil.
1lb of ground pork. (a chilli grind is best)
4 green onions
1 small piece of ginger, about size of your thumbnail, minced FINELY
vegetable of your choice. I'm using baby fennel this time, only about 6 oz of it is enough.
1 tbsp of your fav. wine
1 tbsp of soy sauce
1 tbsp of kosher salt. (I never really measured how much is needed, I just taste the raw filling to test, which is not recommended)
1 tbsp of canola oil
You may add 1-2 eggs as well
2 1/2 cups of AP flour
1 cup of water
Just mix them together and form a dough, kneed until smooth, and let rest for at least 30 minutes
To make the dumpling:
1. cut about 1/3 of the dough
2. roll it out into a long stick, about 1 inch thick
3. cut the dough stick into 1 inch pieces
4. Press each piece down into a disk with your hand, and then use a small rolling pin to roll it into little tortillas, about 3 inches across
5. put a teaspoon full of filling on the tortilla, and fold over, seal the seam but LEAVE a small opening on each end (see the photo attached)
To cook the dumpling:
I find a cast iron skillet the best vessel for cooking pot stickers.
1. heat up the skillet at medium-low
2. drip about 1-2 teaspoon of canola/peanut oil on the skillet
3. wiggle the skillet around to let the oil coat the bottom surface
4. place your dumplings in the skillet in rows, closely together (they will be touching each other)
5. top the skillet with a lid and time 3 minutes
6. Meanwhile, make a slurry with one cup of water and 1 tbsp of cornstarch.
7. when 3 minutes is up, unlid and distribute about 5 or 6 tbsp of slurry among the dumplings and listen to the sizzle. The slurry will turn into a tasty crust
8. re-lid, wait for another 2 minutes
9. flip the dumplings over and cook covered for another minute