"A simple, practically addictive filling in light, flaky wonton-like wraps. Make plenty of these or you’ll land on everyone’s naughty list."
1 pound lean ground pork
½ cup plus 2 tablespoons soy sauce (less-sodium)
6 tablespoons finely chopped scallions (white and green parts of 2 scallions)
2 tablespoons ginger, peeled and minced
2 cloves garlic, minced
60 Asian dumpling wrappers
2 tablespoons vegetable oil, as needed
For the dipping sauce, mix 1/2 cup soy sauce with 1 tablespoon scallions, 1 tablespoon ginger, and 1 minced garlic clove in a small bowl. Set it aside.
For the filling, mix ground pork with the remaining scallions, 2 tablespoons soy sauce, 1 tablespoon ginger, and the rest of the minced garlic in a medium bowl.
Line a large baking sheet with waxed or parchment paper. For each dumpling, place a teaspoon of filling on the bottom half of a dumpling wrapper. Moisten the bottom edge of the wrapper with water, fold in half, and press the open edges closed. Stand the pot stickers with the closed edges up on a baking sheet.
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until hot but not smoking. In batches, place the pot stickers in the skillet, flat “bottoms” down. Cook until the bottoms are golden brown, about 1 minute. Carefully pour in about 1 cup water (it will boil up) and tightly cover. Boil for 3 minutes. Uncover and cook until water has evaporated, and the pot stickers are sizzling, about 3 minutes more.
Transfer to a heatproof serving platter and keep the pot stickers warm in a preheated 200°F oven, loosely covered with aluminum foil, while cooking remaining pot stickers. Wipe out the skillet between batches.
Pour dipping sauce into ramekins. Serve with pot stickers.