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1
take 24 round dumpling wrappers and cover with a damp cloth while preparing the filling mixture.
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2
Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
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3
Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle.
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4
Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray.
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5
Make more dumplings in same manner.
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6
Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another).
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7
Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes.
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8
Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
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9
Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes.
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10
Invert a large plate with a rim over skillet.
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11
Using pot holders, hold plate and skillet together and invert skillet.
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12
Remove skillet and serve pot stickers warm.
