Ingredients
4 green onions, thinly sliced2 tablespoons reduced-sodium soy sauce2 garlic cloves, minced1 tablespoon rice vinegar1 tablespoon minced fresh gingerroot1/4 teaspoon coarsely ground pepper1 pound ground beef48 pot sticker or gyoza wrappersDIPPING SAUCE:1/4 cup reduced-sodium soy sauce2 tablespoons rice vinegar2 tablespoons ketchup1 tablespoon minced fresh gingerroot2 teaspoons sesame oil1 garlic clove, minced
Preparation
In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
Moisten wrapper edges with water. 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; if desired, curve slightly to form crescent shapes.
In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.
