Fast Pot-Stickers

Directions

1. 1
   Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water.
2. 2
   Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
3. 3
   Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together.
4. 4
   (Do not overfill.)
5. 5
   Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate.
6. 6
   Or freeze, for up to two weeks.
7. 7
   To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high.
8. 8
   A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer.
9. 9
   Cook about 2 minutes, or until bottoms are lightly browned.
10. 10
    Add 1/4 cup water per dozen dumplings to pan, and cover.
11. 11
    Lower heat to medium, and let simmer about 3 minutes.
12. 12
    To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
13. 13
    Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates.
14. 14
    (Use more oil if necessary.)
15. 15
    Serve hot, with sauce.