i absolutely love pork potstickers, but i can't find a recipie that tastes like the chine take-out ones. i know i can taste scallion, ginger, sesame oil, and garlic, but i'm not sure of the other ingredients.|||Here is a recipe I use, however I use shredded cabbage in place of the spinach. http://www.fast-and-delicious.com/chines鈥?/a>|||This is the recipe I've used - I got it from the package of potsticker wrappers: 1lb ground pork 1/2 large cabbage, shredded 3-4 green onions, sliced 1-2 tbls fresly ground ginger (yes, freshly ground) 3-4 cloves of garlic, minced 1 tbls seasame oil 1/4C soy sauce Take a sheet pan and line it with paper towels or a clean dish towel. Spread the cabbage out on the towel, liberally sprinkle with salt, cover with a 2nd towel, a 2nd sheet pan, and put some heavy cans on top to weigh the pan down. Let sit for an hour. After an hour, briefly rinse the cabbage to remove the salt and then wring out in more dry towels. It is imperative you remove as much water as possible. Combine all the filling ingredients in a large bowl and mix with your hands as if you're making meatloaf. If you like, you can let this sit in the fridge until you're ready to make the potstickers. I like to let the mixture sit an hour in the fridge to let the flavors mingle anyways. To make the pot stickers, place a rounded spoonful of filling in the middle of the wrapper. Wet the edges with some water, then wrap it. You can use a variety of techniques, from crimping like you see on gyoza, or just a simple pinch like you see on pot stickers. To cook, get a large frying pan over med-high heat. NO OIL. When the pan is hot, quickly arrange the pot stickers, flat side down, in the pan. They can touch, so get as many in there as you can. Now pour 1/4-1/3C of water over the pot stickers, and clamp on a lid. Cook covered for 5 minutes. Remove the lid and continue cooking until the water has completely evaporated. This will give the potstickers their characteristic brown bottoms. Turn off the heat and remove from pan. You can sometimes just flip the whole pan over onto a plate, and they'll come out in one large pretty bunch. Serve with soy sauce for dipping, on the side.|||This my favorite recipe for pork potstickers. The ingredient you may be missing is the shrimp. I do not care for cabbage, so I leave that out. I also prefer them panfried versus steamed. http://steamykitchen.com/718-potstickers鈥?/a>|||They are made with whatever is available so use just what you have.

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