Shiitake Pot Stickers

Directions

1. 1
   In a food processor, pulse to fine chop first 7 ingredients.
2. 2
   Transfer filling to a bowl and fold in water chestnuts, scallions and cilantro.
3. 3
   Place 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edges with water.
4. 4
   Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper.
5. 5
   (The filling should not be enclosed.)
6. 6
   Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch.
7. 7
   In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking.
8. 8
   Fry half the dumplings, flat side down, over moderately high heat for 1 minute, or until the undersides are golden.
9. 9
   Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until filling is cooked through.
10. 10
    Serve immediately or transfer to serving plate and cover with foil to keep warm.
11. 11
    Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner.