• 1 cup finely chopped cooked pork tenderloin
• 1/3 cup finely chopped bok choy or cabbage
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped green onion
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cooking oil
• 1 1/2 teaspoons cornstarch
• About 36 won ton wrappers
• 6 tablespoons cooking oil
• 1 cup water
• Chinese mustard
• Soy sauce

In a mixing bowl combine pork, bok choy, celery and green onion; mix well. Combine 1 tablespoon soy sauce, 1 tablespoon sherry and 1 teaspoon oil; stir until dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. Add more oil if necessary. Cook uncovered for 1 minute. Transfer pot stickers to a baking sheet. Place in a 250 degrees Fahrenheit oven to keep warm. Repeat procedure with remaining pot stickers, oil and water. Serve with Chinese mustard and soy sauce.

Recipe courtesy of the National Pork Producers Council