Pork Pot Stickers

Ingredients

• 1.5 cups d cabbage-and-carrot coleslaw 
• 0.5 teaspoon cornstarch 
• 0.3 cup green onions chopped ( 2)
• 8 ounces ground pork lean
• 1 tablespoon soya sauce low-sodium
• 1 tablespoon vegetable oil; peanut oil preferred 
• 30  gyoza skins 
• 1 teaspoon sesame oil 
• 1 cup water 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• pot
• plastic wrap
• ziploc bags

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add pork; cook 6 minutes or until done, stirring to crumble.
3. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
4. Combine 3 tablespoons water and cornstarch in a small bowl.
5. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly.
6. Remove from heat; cool to room temperature.
7. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal.
8. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm.
9. Place in zip-top plastic bags, and freeze for up to 3 months.
10. Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
11. Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom.
12. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes.
13. Serve immediately.