Reid's Dumplings

1 1/2 lb. ground pork
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (green and white parts)
3 Tbs. dry sherry
2 Tbs. cornstarch
1 tsp. sugar
1/2 tsp. salt
1 14-oz. package won ton skins
1/2 cup vegetable oil
1 cup water

Prep time: 2 hours
Yield: 10 servings

Combine pork, sesame oil, celery, onions, sherry, cornstarch, sugar and salt.

Set out 6 to 8 won ton skins at a time; keep remaining wrappers tightly covered. Mound 2 tsp. filling on each wrapper. To shape each pot sticker, fold dough in half over filling. Pinch about 1/2 inch of curved edge closed; continue to pinch closed, forming 3 tucks along dough edge, until entire curve is sealed. Set dumpling down firmly, seam side up, so it will sit flat. Cover lightly until all dumplings are shaped.

Place a wok over medium heat; when wok is hot, add 1 Tbs. vegetable oil. When oil is hot, add 12 dumplings, seam side up. Cook until bottoms are golden brown, 5 to 7 minutes. Pour in 1/2 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 6 to 10 minutes. Remove from the wok and keep warm. Repeat to cook remaining dumplings, using remaining vegetable oil and water.

Serve dumplings with rice wine vinegar, soy sauce, and chili oil.

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