Ingredients
3/4 pound lean ground beef (90% lean)2 tablespoons reduced-sodium soy sauce1 tablespoon sesame oil2-1/4 teaspoons chili garlic sauce2 teaspoons onion powder1 teaspoon garlic salt1/4 teaspoon dried parsley flakes24 pot sticker or gyoza wrappers1 large egg, lightly beaten3 teaspoons sesame or olive oil, divided1/2 cup water, divided
Preparation
In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.)
Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through.
Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.
