- 1/4 lb. ground beef
- 3 garlic cloves, diced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce, divided
- 1 tablespoon toasted sesame oil
- 18-20 small, square wonton wrappers
- 1/2 cup water
- Canola oil for pan frying
- 2 green onions, diced
- Salt and Pepper, to taste
In a medium skillet up to medium high heat, brown ground beef with salt and pepper. Add ginger, garlic, 2 tablespoons of soy sauce and sesame oil; sauté for 1-2 minutes. Remove meat mixture from heat.
Spoon some of the filling in the middle of each wonton wrapper. Do not overstuff. Brush water around the edge of each wonton wrapper (working one at a time). Fold over and press to secure edges. By pressing down the edges with your fingers, make sure they are sealed tightly. (Note: Cover the wrappers loosely with a damp paper towel so that they do not dry out.)
Heat a large nonstick pan up to medium-high heat. Add enough canola oil to fully coat the bottom of the pan. Work in batches to not crowd the pan, cook the pot stickers on each side for 1-2 minutes until they are light golden brown. Remove to plate; cover to keep warm. Repeat with remaining pot stickers. Serve with remaining soy sauce with green onions mixed in.
