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1
Mix all the filling ingredients in a large bowl.
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2
Take 1 teaspoon and bake or steam it, to taste for adjusting the seasoning.
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3
Set a large pot of lightly salted water over high heat, ready for boiling.
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4
To make the pot stickers, lay down about 4 gyoza or wonton wrappers and brush the edge halfway around with cornstarch mixed with a little water.
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5
Place about a teaspoon of filling in the center of each wrapper and fold over into a half moon, being careful to keep filling away from the edge.
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6
Using your fingers, crimp to seal.
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7
As you become more adept, you can pleat one side against the other.
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8
Press each pot sticker onto the table to flatten the bottom, and place on a tray lightly dusted with cornstarch.
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9
Pot stickers can sit there until ready to cook.
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10
When all the pot stickers have been shaped, boil them in batches in the lightly salted water for about 2 minutes, until the dough is cooked through (it will become slightly translucent).
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11
Drain and cool until ready to fry.
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12
Heat about 1 tablespoon oil in a nonstick skillet over medium-high heat until almost smoking.
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13
Place pot stickers in the skillet in batches, to avoid crowding, and lower the heat.
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14
When theyre golden brown and crispy on the bottom, carefully pour in a little hot water or broth to just cover the bottom of the pan.
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15
Watch out for steam!
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16
Cover the pan tightly and steam 34 minutes, until almost all the liquid is absorbed.
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17
Remove from the heat, and repeat with the remaining dumplings.
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18
Serve with Chile-Soy Dipping Sauce.
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19
Mix all the ingredients together in a small bowl.
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20
The sauce will keep in the refrigerator for up to a week.
