• You will also need: A bowl of water, a small pastry brush (or use your finger), moistened paper towels or a damp kitchen towel, sheet pan or large platter, parchment paper to prevent sticking

Make the pork Filling

• Add the soy sauce, grated garlic, salt, ginger powder and black pepper to a small bowl. Stir to combine well.
• Add the ground pork, green onions and the prepared soy sauce mixture to a large bowl. Use a fork (or your hands) to mix the ingredients until they’re well combined.

Build your potstickers as follows

• Work with one to a few wrappers at a time; preferably no more than 3 or 4.
• Line a baking sheet or large platter with parchment paper.
• Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill the wrapper, it will rip.
• Use a small pastry brush (or your finger) to moisten the edges of the wrapper with water.
• Fold over the wrapper, from corner to corner, to form a triangle. Press the edges gently to seal, removing any air bubbles as you go.
• Moisten the outer edge of the formed triangle
• Starting on one end, crimp the wrapper to form a fan shape while working your way to the middle.
• Then, crimp on the other end, working your way to the middle. Finally, fold in the two ends.
• Place the potstickers on a parchment paper-lined pan or large platter. Space them so that they are not touching. If stacking the potstickers separate the layers with parchment paper.
• Cover the potstickers with a moist (not wet) paper towel and repeat until all the ground pork mixture has been used.

Fry the potstickers

• Heat 2 teaspoons of oil in a large, non-stick skillet over medium-high heat. Use just enough oil to barely coat the bottom of the skillet.
• When the oil is hot, but nowhere near smoking, add 8-12 potstickers to the skillet at a time. Do not over-crowd the pan and don’t let them touch.
• Fry the potstickers for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.
• Next, carefully add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until the liquid has evaporated.
• Remove one of the potstickers from the skillet and take the internal temperature. Make sure it’s at least 165°F. Remove the remaining potstickers from the skillet.
• Wash the skillet between batches. Repeat the steps above to cook the remaining potstickers.
• Makes approximately 48 potstickers