Pork And Spinach Potstickers

A little bit of work, but they can be made ahead and frozen. from cooking club of america.

Combine all ingredients except gyoza wrappers , vegetable oil and water in large bowl.

Place scant 1 tablespoon filling in center of each gyoza wrapper.

Lightly moisten outside edge of wrapper with a bit of water.

Fold wrapper in half to enclose filling , pinching center and each end to make a tight seal.

Holding wonton in hand , seal remaining edges , pinching dough towards center , forming a couple of small pleats.

Press sealed edge down lightly to plump up dumpling and make it stand up straight.

3 place dumplings in rows on baking sheet so they dont touch.

Heat 10-inch nonstick skillet over medium-high heat until hot.

Add 1 tablespoon of the oil.

Heat until hot.

Place 12 potstickers in skillet.

Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.

Add 1 / 2 cup of the water around sides of skillet.

Immediately cover.

Cook 8 minutes.

Uncover.

Cook 1 to 2 minutes , shaking skillet gently to prevent sticking.

When water has evaporated.

ground pork, frozen chopped spinach, green onion, soy sauce, dark sesame oil, fresh ginger, salt, sugar, gyoza skins, vegetable oil, water