Pot Stickers

These small fried-steamed dumplings stuffed with chicken and vegetables are traditionally served as an appetizer in many restaurants or for brunch in some dim sum restaurants. They have the same filling as fried wonton, but much healthier, because "pot sticker" means sticking to the bottom of the pan by using very little oil at the beginning but then adding chicken broth to steam the dumplings until court. These dumplings are nutritious, delicious and easy to please picky guests.
Ingredients:
1 cup ground pork or chicken
1 cup shrimp, peeled, deveined, and finely chopped
1/4 cup bamboo shoots, chopped
1/4 cup cabbage, chopped, lightly-salted, and with excess water squeezed out
2 shiitake mushrooms, soaked, drained and chopped
2 tsp garlic, minced
1 tsp fresh minced ginger
1/4 cup onions, chopped
1/4 cup water chestnuts, chopped
1 tsp salt and black pepper
1 tbs oyster sauce
1 tsp shaoxing wine
1 tsp sesame oil
1 tsp soy sauce
1 tsp sugar
1 egg
1 tbs cornstarch
2 green onions, chopped

35 to 45 wonton wrappers (homemade or store bought)
1 cup chicken broth
2 tbs oil for 15 dumplings

Dipping Sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup water
Red hot chilies and minced garlic

Directions:
In a bowl, mix all the ingredients listed above the wonton wrappers.

Wet the wonton wrappers with water.

 Place 1 tsp of the filling in the center of a wrapper.

Fold the wrapper in half.

Use the index finger and thumb to bring the sides together to pleat an edge while keeping the other edge smooth. The longer smooth edge will serve as a support to the shorter length pleated edge. Pinch

the pleats together. Then pinch them to seal. Repeat the procedure for the other dumplings.

In a large non-stick frying pan over medium heat, add oil. To line the pan, arrange the dumplings in
the hot pan, flat side down.

Turn heat to low and fry the dumplings for 1 minute or until golden brown.

Add 1/2 cup of chicken broth and cover the pan.

 Cook for 6 minutes or until the water evaporates. Continue cooking the rest of the dumplings in the same procedure. Serve warm with dipping sauce