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. (Do not overfill.)
4. 4
   Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
5. 5
   To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed.
6. 6
   Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
7. 7
   To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
8. 8
   Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.)
9. 9
   Serve hot, with sauce.