Children love pot stickers, and they are amazed at how easy they are to prepare. This recipe is one of the simplest around, and is always a class favorite when I teach children’s cooking classes.

Prepared wonton wrappers are filled with a simple combination of ground pork, green onions, soy sauce, rice wine or sherry, sesame oil, garlic, egg and cornstarch. I like to ask my butcher to grind one pork tenderloin filet for the recipe so that the pork in the pot stickers is extra lean. Ground turkey or chicken can be substituted for the pork.

• 1 pound ground pork
• 2 chopped green onions
• 1 tablespoon soy sauce
• 2 teaspoon rice wine or dry Sherry, optional
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic, about 1 clove
• 1 egg
• 1 tablespoon cornstarch
• 1/4 teaspoon pepper
• 1 package wonton wrappers
• Water
• 2 tablespoons peanut or other vegetable oil, divided
• 1 cup chicken broth

Mix first 9 ingredients together in a medium bowl. Brush edges of wonton wrappers with water and place about 1 teaspoon of the filling in the center. Seal the wrapper by pressing the edges together and place on a parchment-lined baking sheet. Continue until all filling is used.

Place two large skillets over medium-high heat. Heat 1 tablespoon of peanut oil in each skillet. Add approximately half of wontons to each skillet and fry until bottoms are golden. Turn and add 1/2 cup chicken broth. Cover and simmer until filling is completely cooked, about 8 minutes. Serve immediately with dipping sauce consisting of 2 parts soy sauce, 1 part rice vinegar, a little grated ginger, and some chopped green onion.