Asian Potsticker Dumplings

Notes: this recipe requires some skill and involvement. And it goes well as either a main course, or an appetizer.
Serves: 10 (If You're Lucky)
6 Garlic Cloves (The Parts of a Whole)
2 Lbs. Ground Beef
2 Tablespoons Minced Fresh Ginger Root
1 Shallot, Minced
1 Bunch Green Onions, Finely Chopped (Use only the white root)
1 Leaf Of Cabbage (For Crunch)
3 Tbsp. Soy Sauce
3 Tsp. Toasted Sesame Oil
3 Tsp. Toasted Sesame Seeds
Salt and Pepper To Taste
1 Tsp. White Sugar
1 12 Oz. Package Won-Ton/ Gyoza/ Potsticker Wrappers
Vegetable Oil
3/4 Cup. Water

Special Cookware Needed
1 Large Skillet with a Lid (Non-Stick or Normal)

1. Combine everything but the oil, water,and won-ton wraps (Duh) in a large bowl
2. Place as much meat on each wrapper as you see fit (I used about a 3/4 Tbsp. for 3in/3in wraps)
3. Fold the wrappers in any way you like (Most will have directions on the package) Most won-ton wrappers will be sealed by coating the edges in water
4. Cover the bottom of a large skillet in the vegetable oil
5. Turn on the stove until the oil is hot, but not hot enough to make the potstickers stick
6. Place as many potstickers as you can fit in the pan
7. Once the bottom is golden-brown, making sure the wrappers don't stick, flip the potstickers over until the other side is golden
8. Pour in the 3/4 Cup of water into the pan, then Immediately cover it

9. Once the dumplings are thoroughly steamed (The Meat is Cooked) about 8-10 Mins., remove them and enjoy!

My Setup Station

The Finished Product!