CHINESE POT STICKERS WITH
SESAME SOY DIPPING SAUCE

1 (10 oz) pkg spinach; chopped
1 lb ground pork
1/2 cup green onion; minced
3 tbsp fresh cilantro; minced
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp oriental sesame oil
4 large garlic cloves; minced (4 to 5 teaspoons)
1 pkg round pot sticker wrappers, at least 35, 3 to 3 1/2-inches in diameter
1 egg white; lightly beaten
1/2 cup vegetable or peanut oil, divided use
2 cups chicken broth or stock, divided use
FOR THE HOT CHILE OIL:
2 tsp dried red chile flakes
1/2 cup peanut oil
1 tbsp chile garlic sauce (optional)
FOR THE SESAME SOY DIPPING SAUCE:
1/2 cup soy sauce
2 tbsp Chinese black vinegar (OR 1 tbsp Distilled white vinegar PLUS 1 tbsp Worcestershire sauce)
3 garlic cloves, minced (1 tablespoon)
1 tsp minced fresh ginger
1 tsp oriental sesame oil

If using thawed frozen spinach, squeeze all the moisture from the spinach, then combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix filling well.

TO ASSEMBLE POT STICKERS:
Spoon 2 teaspoons of filling on each wrapper. Brush edges of the wrapper with egg white. Bring edges of wrapper up over filling and press together. Crimp edges with a wide tined fork or your fingers. Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remaining filling and wrappers.

IF MAKING AHEAD:
At this point the pot stickers my be placed on a baking sheet, covered lightly and frozen. When frozen, pack in airtight packaging and freeze up to 6 months. When ready to serve, just proceed with the recipe, no thawing is necessary.

TO COOK THE POT STICKERS:
Heat 2 tablespoons vegetable oil in a 12 inch heavy skillet over medium high heat. Add as many pot stickers as you cn get in the pan without crowding; cook until golden brown on the bottom. Add 1/2 cup broth and cover the pan immediately. (Be careful, A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.) Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom. Remove from the heat and keep them warm in a 200 degree F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.

TO SERVE:
Provide guests with individual small dishes containing hot chile oil and the Sesame Soy Dipping Sauce.

TO MAKE YOUR OWN HOT CHILE OIL:
Saute 2 teaspoons of dried red chile flakes in 1/2 cup of peanut oil for 3 minutes. Remove from heat and let stand until cool. If desired, stir in 1 tablespoon prepared chile garlic sauce.

SESAME SOY DIPPING SAUCE:
In a small container, combine soy sauce, vinegar, garlic, ginger and oil. Makes about 2/3 cup

Yield: 30 servings
Source: Oregonian FoodDay