Pork Pot-stickers

This is by far one of my favorite things to make and eat. It's a little involved but frankly nothing that isn't tastes all that great anyway. You can make them for a party appetizer, meal starter, or even a main course. By far the best way I have ever had them though, is hanging around the kitchen with a couple good friend, conversing, prepping, cooking, and eating them right as they come out of the pan.

What you're gonna need:

Ingredients
1/2-1 pound ground pork
1 small green bell pepper, finely (very finely) chopped
2 cloves garlic finely minced
2 teaspoons sriracha (more or less depending on how much you like it)
1/4 soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground, seriously)
1/2 teaspoon ground ginger

35 to 40 small won-ton wrappers
Water, for sealing won tons

Hardware
10-12 inch stainless steel pan (non-stick will work if it's all you have but we actually want them to stick at one point) with a lid.

Clean surface or cutting board to fold pot-stickers on

Clean hands. (Seriously you gotta wash your hands before you make this dish. Or any dish, you savage.)

To start off, place the pork, green pepper, garlic, sriracha, soy, ginger, and s&p in a small bowl. Mix ingredients thoroughly with your hands. If you are squeamish about touching raw meat with your hands you can, I guess, use gloves but whatever you do don't try to use a spoon. You'll never get it mix well enough for this dish. When it comes together let it stand for about 10 minutes for the flavors to meld a bit.
When your done it should look something like this:

I know there's a spoon in there but I didn't use it to mix it up I promise.

Now for the filling and folding stuff:

Take a single won ton wrapper place it on the board and place 1/4-1/2 a tablespoon of filling on the very center of the wrapper, like such:

Now dab a small amount of water along the edge of one half of the wrapper. Fold it in half pressing the dry side to the wet side and being careful to press as much air out from around the filling as possible.

At this point you can also add two more folds along the edge of the pot-sticker to get a shape like this:

Once you have a little pile filled and folded you can start to cook them. Heat your pan on medium high heat and place in the pot-stickers leaving about 1/2-3/4 an inch in between them. You want to place them in the hot pan with no oil or butter. remember we WANT them to stick at first.

Let them cook and stick for 2-3 minutes. In the meantime filling and folding more. when times is up add 1/3 a cup of the stock/broth to the pan and immediately clamp on the lid and turn the heat down to low.

Another 2-3 minutes and your pot-stickers should be un-stuck and ready to be gently removed from the pan. Let them cool very briefly and enjoy! 

I recommend dipping these in a mixture of hoisin sauce, 1/2 tablespoon of sugar, a splash of soy sauce and a bit of ground ginger. (Special thanks to my friend Cheyenne for the brilliant improv dipping sauce recipe, as well as all the awesome pics.)