Pot Stickers

2/3 pound ground pork
1 cup minced cabbage
2 green onions, minced
1 egg
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon grated orange peel (optional)
1/2 teaspoon hot chili oil (optional)
Cornstarch
40 potstickers or goyza skins (won ton skins may be used, cut into circles)
1/2 cup peanut oil
1 cup water
Hot chili oil
Chinese vinegar or white wine vinegar or red wine vinegar

Make the filling:

• Combine first eight ingredients in a large bowl and mix well.

To assemble:

• Dust waxed or parchment paper with cornstarch.
• Set 1 rounded teaspoon filling in center of pot sticker skin, pressing lightly so filling forms a narrow band across the middle.
• Moisten rim of skin.
• Bring opposite side together to form semicircle.
• Pinch corners together.
• Seal remainder by pleating one side 3 or 4 times and pressing against opposite side.
• Tap lightly on bottom if necessary so dumpling stands upright.
• Transfer to cornstarch-dusted paper.
• Cover with kitchen towel.
• Repeat with remaining skins and filling.

To cook:

• Place two heavy 12-inch skillets over low heat.
• Add 1 cup oil to each.
• Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are golden, about 2 minutes checking occasionally.
• Add 1 cup water to each pan and cover immediately.
• Let steam until skins are translucent, about 3 minutes.
• Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well-browned. Drain off excess oil if necessary.
• Loosen dumplings with spatula and transfer to serving dish.

Serve immediately with chili oil and vinegar.

Potstickers can be assembled ahead and frozen.
Do not dust waxed paper or parchment with cornstarch before shaping.
Defrost before frying and steaming

Makes 40 dumplings