Ingredients
2 medium carrots, finely chopped1 small onion, finely chopped1/2 cup finely chopped water chestnuts1/3 cup minced fresh chives1 large egg white, lightly beaten3 tablespoons reduced-sodium soy sauce1/2 teaspoon pepper1 pound ground pork60 pot sticker or gyoza wrappers3 tablespoons canola oil, divided1 cup chicken broth, divided
Preparation
In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook until bottoms are golden brown, 1-2 minutes.
Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, until broth is almost absorbed and filling is cooked through, 2-3 minutes. Uncover; cook until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce and top with additional chives.
