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1.
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In a large bowl, gently combine all ingredients (everything on the list above the wrappers).
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2.
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Depending on what kind of wrappers you find, you may have to cut them like I did.
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Mine were approximately 2 x 2 squares post-cutting.
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Before filling, dip your finger in water and run it around the edge of each wrapper.
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Thatll help hold the potsticker together once its filled.
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Fill each with about 2 teaspoons of filling and press edges together to seal, gently pushing the air out as you close them up.
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Set filled potstickers aside and cover with a clean kitchen towel while shaping the remaining potstickers.
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3.
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To cook, measure approximately 2 teaspoons of oil, canola or peanut, in a large skillet over medium heat.
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Fit as many potstickers in the pan as you can and crisp the bottoms; approximately one minute.
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Add 1/3 cup of water to the pan and cover, steaming the potstickers until the pork is cooked through and the tops are translucent; approximately six minutes.
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Repeat with remaining potstickers.
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4.
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Meanwhile, mix up your dipping sauce (the last 4 ingredients)
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5.
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Dip.
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Eat.
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Repeat.
