1 pound lean ground pork
2 cups cooked*, drained red kidney or pink beans or one 16-oz. Can, drained
½ cup chopped water chestnuts
1/3 cup diagonally sliced green onions
1 tablespoon each soy sauce and sesame oil
1 teaspoon grated fresh ginger root or ¼ teaspoon ground ginger
1 teaspoon chopped fresh cilantro (optional)
1 package gyoza or won ton wrappers (approximately 50 wrappers), thawed if necessary
Oil (optional)
Pot Sticker Dipping Sauce

Combine pork, beans, water chestnuts, green onions, soy sauce, sesame oil, ginger root and cilantro; mix thoroughly.  Place 1 tablespoon of filling in center of each wrapper.  (If using won ton wrappers, cut off corners to make round wrappers.)  Moisten edges with water and seal by pinching together to form dumpling.  Brown several dumplings in non-stick skillet in small amount of oil, if desired.  Add ¼ cup water; cover and cook on low about 5 minutes.  Remove to serving platter.  Repeat with remaining dumplings.  Serve with Pot Sticker Dipping Sauce.

*For best results, soak and cook beans by preferred method located on this site.

Pot Sticker Dipping Sauce

Combine ¼ cup each rice, vinegar and soy sauce, 2 teaspoons sugar and ½ teaspoon lemon juice.  Makes about ½ cup dipping sauce.

Chef’s Tip:  Bean dips are becoming increasingly popular, and you can use refried beans or any mashed bean.  Season ad lib with barbecue or chili sauce, Tabasco, garlic powder, herbs and chopped onions, catsup, cream cheese, sour cream or vinegar.  Leftover dip mixes can be used as sandwich spreads – with or without meat.