Before I begin my food post, I would like to take a minute to jot down some thoughts.
I am not a food photographer. When I was in high school, I took two years of photography and loved it. I thought I was pretty good, too. What I liked most was how we developed and printed our own pictures. That's really half of the creative process. Nowadays with all these digital cameras and photo shop, I'm lost. In a world where professional-like photography has become accessible to the average joe, I am back to point and shoot. I used to be able to manipulate apertures, shutter speeds, and meters--all with a garage sale 1970's camera--and I would get a really nice result. Now, everything comes out blurry, too dark or too bright, and down right ugly. Food is the hardest for me. I see these beautifully composed photos of people's culinary creations and I try to copy their techniques, only to come up with less-than-my-best. Oh well. Maybe when we build our own house someday that will be my stipulation: I get a dark room. That would be awesome. Okay, I'm done. Just don't expect a great picture of these pot stickers.

See, I told you.
I made these a couple nights ago and I've made them once before. They always come out really well. Chinese cooking is sort of like a mystery to us (yes, even Robert). He loves experimenting with Asian cuisine and does well, but sometimes we just can't seem to replicate their flavors. I found this recipe in a magazine and thought I'd give it a try. It's so good, I had to pass it along. I might even put these on Tasty Kitchen, if I feel so ambitious.
Pork Pot Stickers
Yield: About 15-20, I think?
Filling:
1/4 pound finely shredded Napa cabbage (about 2 cups)*
1 egg white, lightly beaten
1 Tbsp. soy sauce
2 tsp. oyster sauce (find this in the Asian food aisle of any grocery store)
2 tsp. sesame oil (same as above)
1 tsp. corn starch
1/2 tsp. sugar
1/4 tsp. kosher salt*
1/8 tsp. white pepper*
1/4 cup minced green onions
2 tsp. minced ginger*
2 cloves garlic, minced
1/2 pound ground pork
Won ton wrappers (usually in the refrigerated section of the produce dept.)
Vegetable oil
Water
Bring a pot of water to a boil. Place cabbage in boiling water for a few minutes, until it begins to soften. Remove from hot water immediately and rinse in cold. Drain and rinse then drain again. Squeeze handfuls of cabbage then wrap in paper towels and squeeze again until you've squeezed and wrapped all the cabbage. Wrap and squeeze in paper towels one more time. This is necessary to decrease the moisture in the filling and prevent breakage of the won ton wrappers during cooking. Set cabbage aside. Whisk together the egg white, soy sauce, oyster sauce, sesame oil, corn starch, sugar, salt, and pepper in a medium bowl. Stir in the cabbage, green onions, ginger, and garlic. Add the pork and mix until thoroughly combined.
Take one won ton wrapper at a time, brush outer edge (about 1/2 inch) with water all around just to moisten. Place a small amount (how much depends on the size of your wrapper--usually 1-2 tsp.) in the middle. Fold wrapper over (forming a triangle, if wrappers are square), squeezing out the air and pressing the edges together to form a seal. Sometimes you can find round wrappers which are larger and are more traditional. Either one works. You can pleat, if you like, to have a good seal. Heat a skillet over medium to medium high heat. Add 1 Tbsp. vegetable oil, tilting to coat. Place pot stickers in a single layer in the pan without letting them touch. Fry until the bottoms are brown. Flip them over, add 1/2 cup water, cover, and let steam/cook for 6 to 7 minutes, or until the water is evaporated and bottoms are golden brown. If the water evaporates quicker than this, turn your heat down. You need this much time for the filling to cook through (based on 1-2 tsp. of filling). Be aware that when you add the water, there will be a lot of spitting and sputtering of the oil. I used the lid as a shield and moved quickly at that step.
*Don't not make this because you don't want to buy a whole piece of fresh ginger, for example, and only use a small portion. I *starred* the things that can be cut short. You could use regular cabbage, if you want, regular salt, powdered ginger, or regular pepper. Garlic, however, must be fresh. It lasts a long time in the fridge, anyway, and is very useful. (Okay, okay...if fresh garlic is stopping you from making these, then just use powdered, but I'm a believer in fresh!)
* Also, don't not make these because there seem to be lots of steps or they seem complicated. They are SO good, better than anything I've had in a Chinese restaurant, and they are relatively quick to clean up.