1 pd. ground pork
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/4 c. thinly sliced green onions
1 tblsp. soy sauce
1 tblsp. dark sesame oil
2 tsp. minced fresh ginger
3/4 tsp. salt
1/2 tsp. sugar
36 wonton wrappers or gyoza potsticker wrappers
2 to 3 tsp. vegetable oil
1 1/2 c. water, divided
Combine all ingredients except wrappers, vegetable oil and water. Filling can be made 1 day ahead. Cover and refrigerate.
Place 1 small tsp. filling in center of wrapper. Lightly moisten edges of wrapper with a bit of water.
Fold wrapper in half, pinch ends tightly. Seal remaining ends pinching dough toward center making a couple of small pleats. Press sealed edge to plump dumpling and make it stand straigt up.
Place on baking sheet, in rows making sure they don’t touch.
Heat skillet over medium heat till hot, add 1 tblsp. oil till hot. Add 12 potstickers, cook without disturbing for 1 to 2 minutes till pale golden brown on bottom. Add 1/2 c. water around edges of skillet, cover and cook 8 minutes. Uncover, cook another 1 to 2 mins. shaking pan to make sure they don’t stick. When water is evaporated and potstickers are crispy brown. Place bottomside up on platter. Repeat potstickers adding additional oil as needed. Serve warm or hot with dipping sauce