• In a large bowl, add all the ingredients through salt and mix thoroughly. Your hands are the best tools.
• Set up an area to wrap your pot stickers by having a small bowl of water, the bowl with the filling, the pack of wrappers and a tray to rest the fully assembled pot stickers.
• Take one won ton wrapper, add 1 teaspoon of the filling mix.
• Use your fingers to brush water around the edges of the wrapper.
• Fold the wrapper into a half-moon shape and starting on one side, pinch the wrapper together, then fold a small edge of the wrapper over and pinch again. Continue folding a small portion on top of the other to make a pleat/ruffle.
• Make sure all sides are sealed so that the filling stays inside.
• Continue until all pot stickers are made.
• Add 2 Tablespoons of canola oil to a cast-iron skillet and heat over medium heat for 3-4 minutes.
• Arrange half of the potstickers snugly in the pan, with the pleat-side up.
• Cook for 1 or 2 minutes, or until the bottoms are a deep golden brown.
• Add 1 cup of hot water to the pan and cover with foil or a lid.
• Cook for an additional 3-4 minutes.
• Then remove the foil and continue to cook and all the water has evaporated, another few minutes.
• Slide a metal spatula under the pot stickers to loosen.

Optional Dipping Sauce:

• Combine ¼ cup of sweet chili sauce ¼ cup of soy sauce and stir together. If it’s too strong, add a little water until it’s diluted to your desired flavor.