Chinese dumplings

Method

1. Pork Filling:In a large bowl, combine all pork filling ingredients until well combined.Form Dumplings:You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.Begin by filling the wonton wrapper with about 1 tablespoon worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed. Don't overfill the wrappers. If you try to stuff too much filling inside they won't seal properly and some filling will escape during cooking.If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, fold the wrapper over the filling to create a triangle shape, pinching the edges closed to seal. Then wet the two corners of the edges and fold them over the center, almost like a little purse or envelope. Watch the recipe video below for help, if needed!Once you have filled the dumplings you can freeze them or cook and enjoy them fresh. See notes below for how to freeze the uncooked dumplings..
2. Pan Fry:Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Potstickers get bigger as they cook so make sure there is plenty of room for the bottoms to cook evenly.Fry for a few minutes until bottoms are golden brown. While the potstickers are cooking, gently lift one or two periodically to check for golden color. Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away.Then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat. Serve with soy sauce, or potsticker sauce, and thinly sliced green onions.Steam Only:Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes. Serve as desired
3. Potsticker Sauce:Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.