1. To make filling: In heavy skillet, heat sesame oil over medium heat. Add pork, celery, ginger and garlic, and cook, stirring occasionally, for 5 to 7 minutes, until pork is browned and celery is crisp-tender. 2. Remove skillet from heat and drain off fat, then add mushrooms and return to medium heat for 5 minutes, stirring occasionally. Stir in bell pepper, vinegar and soy sauce, and season with salt and pepper. Cook for 3 minutes, stirring frequently. Stir in cilantro and green onions, then remove from heat and let cool to room temperature. 3. On work surface, lay wrappers flat and place 1 tablespoon filling in the center of each wrapper. Fold each wrapper in 1/2, sealing edges with the tines of a fork. Dip a pastry brush in cold water and brush lightly over the top of each pot sticker. Arrange in a single layer on a small baking sheet and refrigerate for about 20 minutes to chill. 4. Pour about 1/2 cup water into a heavy, nonstick saute pan and put pot stickers in the pan. The water level should be at about 1/4 the height of the pot stickers. 5. Cover pan and place over medium heat. Bring water to a rolling boil and cook for 3 minutes, or until pot stickers are browned on the bottom and shiny on top. The water will evaporate during cooking, so watch carefully so that the pot stickers don't burn. Remove from heat. 6. To make dipping sauce: In small saucepan, combine vinegar, water, sugar, ginger, garlic and pepper flakes. Bring to a boil over medium heat, then decrease heat to low and simmer for 15 minutes. Remove from heat and add sesame oil and soy sauce. Strain through a sieve lined with cheesecloth into a small bowl. Refrigerate for at least 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
