Chicken and Celery Pot Stickers

Ingredients

• 2  garlic clove 
• 0.3 pound ground beef dark
• 3.5 tablespoons soy sauce low-sodium divided
• 1 tablespoon rice vinegar (not seasoned)
• 0.3 teaspoon sesame oil 
• 2 tablespoons vegetable oil 
• 0.5 cup water 
• 20  wonton wrappers 

Equipment

• food processor
• frying pan
• spatula

Directions

1. Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.
2. Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.
3. Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.
4. Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes.
5. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.)
6. Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate.
7. Serve immediately, with dipping sauce.