Pork Potstickers

DOUGH:
2 c flour

.5 tsp salt

3/4 c water

FILLING:

1 LB SCHOTT RANCH GROUND PORK 

2 green oinions, diced
1/2 cup finely shredded, sautéed then cooled cabbage 1 small carrot grated and sautéed with cabbage
1 tbsp grated ginger
1 clove garlic, minced
1/2 tsp pepper
1/4 tsp salt
2 tbsp soya sauce
1 tsp sesame oil

DIRECTIONS:

Mix up the dough in your food processor and cut into discs. Roll each disc out into a circle and fill with filling, crimping the edges. Place them in a frying pan with 2tbsp oil and 1/4 cup water. Steam with lid on until cooked then remove lid and let water evaporate and the bottoms of the the potstickers brown.