Potstickers Recipe

Make dipping sauce by mixing all sauce ingredients in a small bowl. Set aside.

In a mixing bowl, combine all filling ingredients except for Napa cabbage. Stir well to thoroughly combine. Add Napa cabbage, stirring to combine.

Place 1 rounded tablespoon of the meat filling into the center of a wrapper. Dab water around the edges of wrapper.

Fold wrapper in half, into a semi-circle, and press edges tightly to seal well. If desired, fold/pleat the potsticker (see video link for visual.)

Place folded potstickers on a lightly floured surface.

Coat a large frying pan generously with oil; entire bottom should be coated with a thin layer of oil. Heat oil to warm (not overly hot) and place potstickers carefully in the pan, without overcrowding them.

Cook on medium-high heat until bottoms are nicely browned. Pour in 1 cup of water - be careful of splatter - and cover pan immediately. Cook for 5 minutes, or until liquid is evaporated and filling is cooked through.

Transfer to a paper towel lined plate. Repeat in batches. Serve immediately, with or without dipping sauce.