Pot stickers were created by a delicious accident. It all started when pork dumplings burned and stuck to the bottom of a pan. The dish was saved when steam released the dumplings.
 
WONTONS
1/2 lb. ground pork
2 teaspoons minced fresh ginger
1 teaspoon grated orange peel
1 egg
1 tablespoon soy sauce
1/2 teaspoon chili-garlic sauce*
24 wonton skins
2 tablespoons peanut oil, divided
1/2 cup water, divided
 
SAUCE
1/2 cup reduced-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
 
1. In medium bowl, stir together ground pork, ginger, orange peel, egg, 1 tablespoon soy sauce and chili-garlic sauce. (Pork mixture can be made up to 1 day ahead. Cover and refrigerate.) For each pot sticker, place 1 heaping teaspoon pork mixture in center of 1 wonton skin. Moisten edges of skin with water; fold into triangle. Press edges to seal.
 
2. Heat 1 tablespoon of the peanut oil in large skillet over medium-high heat until hot. Add half of the pot stickers; cook 4 minutes or until pork is no longer pink in center and pot stickers are golden brown, turning once. Add 1/4 cup of the water. Immediately cover; reduce heat to medium. Simmer 5 minutes. Remove pot stickers from skillet. Discard water; wipe skillet dry. Repeat with remaining 1 tablespoon peanut oil, pot stickers and water.
 
3. To make sauce, in small bowl, whisk together all sauce ingredients. (Sauce can be made up to 1 day ahead. Cover and refrigerate.) Serve with wontons.
 
TIP *Look for chili-garlic sauce in the Asian section of supermarkets.
8 servings
 
 PER SERVING: 95 calories, 6.5 g total fat (1.5 g saturated fat), 20 mg cholesterol, 655 mg sodium, 1 g fiber