Ingredients

• Pot Stickers
• 1 package wonton or Gyoza (also called Jiaozi) wrappers
• 2 boneless, skinless chicken breasts, coarsely chopped
• 2 green onions, chopped
• 3 cloves garlic
• 1/4 cup water chestnuts
• 1/2 teaspoon minced fresh ginger root
• 1 tablespoon sesame oil
• 1 cup thinly sliced Napa (Chinese) cabbage
• 1 egg
• 3/4 teaspoon salt
• 1/4 teaspoon pepper


• Cooking Ingredients
• 2 tablespoons oil for each batch of pot stickers
• 1 14.5-oz. can chicken broth
• 1 tablespoon soy sauce


• Dipping Sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 tablespoons sugar

Directions

Pot Sticker Dipping Sauce

In a small mixing bowl, whisk together all ingredients and set aside. (Note: Sauce may be served at room temperature or warmed. To warm, just before you are ready to serve pot stickers, heat sauce briefly in a small saucepan or microwaveable bowl just until warm. May be stored at room temperature, in refrigerator or freezer.)

Filling
Place all pot sticker ingredients except wonton wrappers in a food processor and mix until all ingredients have been broken down into small pieces and blended (about 10 seconds). Transfer mixture to a bowl and place near preparation area.

Pot Sticker Preparation
Have a small bowl of water near your work area. Lightly sprinkle some flour on your work surface. Place a wrapper down on the flour, and fill with about 2 teaspoons of pot sticker filling mixture in center of wrapper. Wet the edges of the wrapper with water and fold in half, pressing the folded edges together so that they stick. For a prettier look, crimp the entire length of the curved edge with your fingers to form a pattern (like flower peddles). Set on a baking sheet or other flat surface sprinkled with flour (to prevent the pot stickers from sticking to the baking sheet). Once you get the hang of this procedure and are able to move faster, you can lay down four wrappers on your work surface at a time.

Cooking the Pot Stickers
Mix together chicken broth and soy sauce and set aside near cooking area. Heat the 2 tablespoons of oil in a large skillet and place as many pot stickers (on their sides) as will comfortably fit into the skillet. Pour about 1/2 cup of the chicken broth over all the pot stickers and turn heat up to medium-high. Cover and cook for about 5 minutes. Remove skillet cover and allow pot stickers to continue to cook for about 1 minute longer or until liquid has evaporated (this is when the pot stickers will brown). Serve browned on only one side; or, if preferred, turn pot stickers over to lightly brown other sides (you can add a little water (1-2 tablespoons) if necessary to prevent burning. Transfer cooked pot stickers to a large plate and repeat procedure for remaining pot stickers.

Serve with Pot Sticker Dipping Sauce.