Pot Stickers

In a large bowl, using your hands or a wooden spoon, mix pork, egg, white scallion parts, garlic, broth, soy sauce, ginger, fish sauce (if using), and sesame oil.

Line a small baking sheet with parchment. Lightly dust with flour.

Place 4 dumpling wrappers on a clean surface; keep remaining wrappers covered with a clean kitchen towel. Place a heaping tsp. pork filling just below center on each wrapper. Wet the edge of wrapper with water. Fold top half over bottom half and pinch borders to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on prepared sheet. Repeat with remaining wrappers.

In a large skillet over medium heat, heat 1 Tbsp. vegetable oil. Add dumplings in an even layer, sealed side up. (Touching is okay!) Fry until underside is golden brown, 1 to 2 minutes.

Add 1/3 cup water to skillet, reduce heat to medium-low, and cover with a tight-fitting lid. Let steam 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.

Using a spatula, transfer dumplings to a platter, crisp side up. Repeat with remaining dumplings.

In a medium bowl, combine soy sauce, vinegar, and reserved green scallion parts.

Serve pot stickers with dipping sauce on the side.