- 1/2 pound ground chuck
- 4 scallions, thinly sliced
- 3 tablespoons low-sodium soy sauce (recommended: Kikkoman)
- 3 tablespoons water, plus 3 tablespoons
- 1 beaten egg
- 1 package pot sticker wraps (recommended: Dynasty, Gyoza/Potsticker wrappers)
In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
Preheat a large nonstick frying pan.
Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
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