Crispy Pot-Stickers Submitted by Jeannette Brown 1 C. chopped ham or ground pork 1/3 C. shredded Napa Cabbage or red cabbage 1/3 C. grated carrot 2 scallions, sliced 1 T. each minced fresh ginger, cornstarch, soy sauce and rice vinegar 1 t. sesame oil ½ t. sugar 8 egg roll wrappers (6") Peanut oil ____________________________________________ Brown chopped ham or pork, cabbage, carrot, and scallion in peanut oil, (if needed), except egg roll wrappers. Cool slightly, add ginger, cornstarch, soy sauce and vinegar. Mix well. Place 2 T. browned filling in center of each wrapper. Moisten edges with water. Gather up corners and press together, sealing edges to form a little purse shape (like a little bag), flatten bottom. In large non-stick skillet, brown dumplings in 1 T. oil for 2 minutes, turning occasionally. Add ¼ water to pan, cover. Reduce heat and steam for 5 minutes or until liquid is absorbed. Serve with soy dipping sauce. Back to Newsletter May 2000