- 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
- 1 filling recipe (below)
- 2 tablespoons vegetable oil
- 2 scallions finely chopped (optional)
- 1/3 cup reduced-sodium soy sauce for serving
- Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
- Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
- Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.