...Chinese Pot Stickers ~ Linchakin

Stuffed with pork, ginger, garlic and garlic chives these little fried dumplings are great alongside noodles or just by themselves. In this recipe you'll find a sure fire way to cook these up so that you get that perfect combination of crispy crust and tender steamed meat.

Ingredients: (Makes approximately 40 dumplings)

- 2 lbs of lean ground pork

- 4 tbsp of finely minced ginger

- 5 cloves of finely minced garlic

- 1/2 cup of finely chopped garlic chives
- 1/3 cup of light soy sauce
- 4 tbsp of chinese cooking wine
- 2 tbsp of sugar
- 3 tbsp of corn starch
- 1 tsp five spice powder
- 1 package of dumpling wrappers

Method:
1. In a large bowl combine all the above ingredients together well and let it sit in the fridge for an hour

2. Place about 1 tablespoon of the filling into each dumpling wrapper, wet the edges with water and fold into a half moon. Pleat the edges.

3. At this point you can either cook them fresh or freeze them to keep for future meals. To freeze them, place them onto a plastic wrapped lined sheet tray, making sure they do not touch. After an hour in the freezer, they can be put in a ziploc bag and stored in the freezer. This way the wrappers don't stick together and break open.

4. To cook, arrange the dumplings in a non stick pan. Add 3/4 cup of hot water, 3 tbsp of canola oil and place over medium high heat covered with a lid. Once the water is boiling, half cover the pan with the lid to let the water fully evaporate. When the water evaporates the oil you added in earlier will fry the dumplings. Remove the dumplings once they're golden brown.