Homemade potstickers in a spicy sauce

This recipe of Martin Yan's is one everybody should try.

Forget about takeout! It doesn't hold a candle to these potstickers. Their name comes from the way the bottoms are browned in the pot before water is added to finish them off with steam. It's the crunchy crust, along with the perfectly balanced pork filling and spicy sauce, that makes them positively addictive.

Potstickers are made with thin, round wrappers labeled gyoza, or potsticker wrappers. Look for them in the refrigerated-produce section at the grocery store or in an Asian market. If you can only find square wonton wrappers, Marin says not to let that stop you - just cut them into rounds with a cookie cutter.

There are even options for making the dumplings ahead. First, fill and wrap them up to two hours before cooking; then place them on a baking sheet dusted with flour, cover, and refrigerate. Another option would be to make them even further in advance and freeze them. They can go straight from the freezer to the pan; just cook them for an additional three to four minutes.

Potstickers with Mandarin Pork Filling

Makes about 30 potstickers; total time: 1 hour and 15 minutes.

Sprinkle with 1 teaspoon salt:

• 21Ú2 cups Napa cabbage, thinly sliced.

Add:

• 8 ounces ground pork or chicken

• 1Ú4 cup chicken broth

• 1 T. soy sauce

• 1 T. cornstarch

• 1 T. scallions, minced

• 2 teaspoons fresh ginger, minced

• 1Ú2 teaspoon white pepper

Fill, brown and steam:

• 30 potsticker (gyoza) wrappers

• 3 T. vegetable or corn oil, divided

• 2Ú3 cup of water, also divided

Toss with:

• Hot and Sour Chili Sauce

Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.

Add remaining filling ingredients and combined thoroughly.

Fill each round wrapper with a teaspoon of filling, wrap, and seal. Heat in a large sauté pan over medium until hot; add 1Ú2 tablespoon oil, swirling to coat. Add half the potstickers, seam-side up, and cook until bottoms are golden-brown, 3-4 minutes. Add 1Ú3 cup water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm. Wipe out pan with a paper towel, then brown and steam the remaining potstickers.

Toss the warm potstickers with sauce to coat.

Hot-and-Sour Chili Sauce

If you want extra sauce for dipping potstickers, double this recipe.

Makes 1Ú2 cup. Time: 10 minutes

Combine:

• 3 T. soy sauce

• 2 T. seasoned rice vinegar

• 2 T. sweet chili sauce

• 2 T. scallions, minced

• 2 teaspoons hot chili oil

• 2 teaspoons fresh cilantro, minced

• 1 teaspoon garlic, minced

• 1Ú2 teaspoon fresh ginger, minced

Combine all ingredients in a large bowl and set aside.

• Molly Gingell is the owner of Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.