Hearty ground beef seasoned with ginger and plenty of fresh scallions.
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In a large mixing bowl, combine the ground beef, minced ginger, soy sauce, sesame oil, rice wine, and white pepper.
Stir the beef mixture vigorously in one direction for 2-3 minutes until it becomes a sticky, cohesive paste.
Fold in the chopped scallions gently until evenly distributed throughout the beef mixture.
Place a spoonful of filling in the center of a dumpling wrapper and moisten the edges with a dab of water.
Fold the wrapper over the filling and create 4-5 pleats along one side, pressing firmly to seal the crescent shape.
Heat vegetable oil in a large non-stick skillet over medium-high heat and arrange the potstickers in a single layer.
Fry for 2 minutes until the bottoms are golden brown, then pour in the water and immediately cover with a tight-fitting lid.
Steam for 5-6 minutes until the water has evaporated, then remove the lid and fry for 1 more minute to re-crisp the bottoms.
