½ pound ground chicken
2 tablespoons water
1 teaspoon sesame oil
¼ cup vegetable oil
1 tablespoon soy sauce
3 tablespoons chopped green onions
1⁄8 teaspoon black pepper
½ teaspoon salt
1 package pot sticker wrappers
In a bowl, mix meat with water, stirring in one direction. Add sesame oil and 1 tablespoon of vegetable oil and stir again. Add soy sauce, green onions, black pepper, salt and mix well.
To make dumplings, hold one wrapper at a time, scoop 1 heaping teaspoon of filling from the bowl and put it in the center of the wrapper. Brush perimeter of the wrapper with water, for sealing the wrapper closed. Fold the edge over to make a half-moon shape. Press the edges together to seal.
To pan-fry, heat 1 tablespoon oil in a skillet over medium-high heat; swirl. Place dumplings in skillet side-by-side for about 1 minute or until bottoms are browned. Add 2 tablespoons water. Cover and cook for 3 minutes or until water evaporates. Remove lid and cook uncovered for another 2 minutes. Transfer dumplings to a serving plate, browned-sides up. Repeat the process with the rest of dumplings. Makes about 30 dumplings. Serve with favorite sauce.