Potstickers

Tonight, we had potstickers with a side of Chinese okra (more like a squash, if you ask me).

Potstickers are fun to make. You line dumplings up in a skillet with a tablespoon or two of neutral oil. It's best to use a pan that will allow you to crowd the dumplings. Sear the dumplings, uncovered, over medium heat until the bottoms are nicely browned. Some people like them golden, some like them charred. When they're as brown as you want, add enough cold water to cover the dumplings about a third of the way, then cover. Continue to cook over medium until the water is almost completely evaoporated. Even with the lid on, steam should escape out the sides. Remove the cover and cook until the bottoms are crispy.