Potstickers are one of my favourite Chinese foods. Delicious little meaty dumplings, similar to those in won ton soup, but cooked in a way that makes them uniquely delicious. Potstickers are the origin of Japanese Gyoza, though Gyoza are made with round wrappers rather than square, and are usually deep fried in contrast to the combination of pan-frying and steaming used to cook potstickers.

The dumpling themselves can be filled with nearly anything, there are variations with chicken, pork, beef, shrimp and even vegetarian types. The core of the potsticker comes from it’s ginger and garlic flavouring and the inclusion of green onions. You can find many variations on the potsticker recipe, some even calling for exotic ingredients like *gasp* ketchup. Here I present my version of the potsticker.

You will Need:

• A non-stick frying pan with a lid. Preferably the lid should be glass so you can better monitor the cooking.
• 1 package won ton wrappers.
• cooking oil
• about 3 cups of chicken stock (you can use water in a pinch and it will taste almost as good)

Ingredients:

• 1lb ground pork
• 1/2lb shrimp
• 1 egg yolk
• 6-10 green onions, finely chopped
• 3 tablespoons grated ginger
• 3 tablespoons grated garlic
• 1 teaspoon sweet chili sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil

Combine all ingredients in a mixing bowl. Go ahead an get your hand dirty. Now spoon about 1 teaspoon of filling onto each won ton wrapper. Dampen the edges of the wrapper with water and press shut. If you like you can pinch the edges into "clamshells". If you plan to store the potstickers in the fridge overnight, lay each completed potsticker on a baking sheet lined with wax paper, this will prevent them from sticking together as the dough absorbs moisture.

Pre-heat your frying pan over medium-high heat and add 1-2 teaspoons of oil. When oil is hot place potsticker into pan and fry until the bottoms are golden brown and crispy. Now reduce the heat to medium and pour 1/3 cup of chicken stock into your pan and cover. This is where the glass lid comes in handy because now you just cook them until the liquid has evaporated, so the glass lid eliminates the need to peak under the lid and let steam escape. Transfer the fully cooked potstickers to a plate and keep them warm in a low oven, or eat right way. Repeat the process for the remaining potstickers.

Serve the potsticker with sweet chili sauce for dipping, or make a special potsticker sauce from the following:

• 1/2 cup rice vinegar
• 1/2 cup soy sauce
• 1/3 cup sugar