Pot Stickers with soy-ginger sauce

Makes: 50-60
Time: 60 min

1 pound ground pork
1 cup finely chopped scallions
3 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ginger
1/2 pound green cabbage,* finely chopped (use a food processor or blender)
1 1-pound package round dumpling wrappers (gyoza), 3 inches in diameter
Soy-Ginger Sauce

In a large bowl, combine the pork, scallions, soy sauce, olive oil and ginger. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. Place 1 scant tablespoon of pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half-moon shape then pinch the sides like a pie to seal. Or you can get a dough press and use that. (Recommended when you do a batch of 60 like this. They are inexpensive and so worth the trip to the kitchen store in your area). You can freeze (uncooked) what you dont use for up to 3 months. So you can make a big batch and just pull out what you want for dinner. (Freeze individually on baking sheets on waxed paper then place in bags. Its worth the extra effort.) To pan fry heat a nonstick pan with 1/3 c oil on a little hotter than med high heat. Place dumplings in pan (not touching) and brown one side for 3 or 4 min. Flip dumplings with chopsticks or tongs, put in 2 TBL water and cover with lid to steam dumplings. watch out it will splatter. Cook for 5 min or until browned. Use tongs to remove from the pan and place on paper towels to drain. You will have to to a few batches. Add oil as needed so they wont burn. Serve Hot with ginger sauce for dipping.

Soy-Ginger Sauce:

1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 teaspoon ginger

Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to a week in the refrigerator.