Source: Chef Amei Wang, Jasmine China Bistro, Salt Lake City, Utah - ktuv.com

Pot Stickers are Chinese dumplings that are boiled then pan-fried on one side to produce a complimentary soft and crispy crust.

Pork is traditionally used in Chinese dumplings, but you can replace it with chicken, shrimp or vegetables to match your personal taste.

Dough
1 cup high gluten flour (or all-purpose flour)
3/4 cup cold water

Filling
16 ounces lean pork, finely chopped
1 scallion, finely chopped
1/2 ounce ginger root, finely chopped
2 ounces vegetables (Napa cabbage), finely chopped
1 teaspoon rice wine
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
1 dash white pepper
4 teaspoons soy sauce

Dumpling Sauce
4 teaspoons soy sauce
1 teaspoon vinegar
1 teaspoon granulated sugar

To make dumplings, mix together flour and water to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let it stand for 15 minutes. (Pot sticker skins can also be purchased at any Chinese market or major grocery store).

Divide the dough into 20 equal-size pieces and roll each piece into a 5-inch circle called a skin. Spoon a portion of the filling into the center of the skin. Fold the skin over the filling, wet the edges of the skin, and pinch together so the filling is sealed inside.

Steamed Dumplings: Put dumplings into boiling water and cook for 5 minutes at a full boil. Then, add 1 cup of cold water and boil for anther 5 minutes. Remove dumplings with a draining spoon and serve. Serve with Dumpling Sauce.

Pot Stickers: Pour 1 teaspoon of vegetable oil and 1/2 cup of cold water into a skillet. Place the steamed dumplings and fry for three minutes, or until one side of the dumpling is golden brown.

Serve with dumpling sauce.