Pork, Prawns and Chive Potsticker Recipe

1 package gyoza or wonton wrappers

Filling:
1 large egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork
half cup shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
1 carrot - shredded
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped chives
2 stalks of green onion - minced
1 tablespoon ginger - peeled and minced.
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste
1/2 cup water

Dipping Sauce:
1 tablespoon Rice Vinegar.
1.5 tablesppon Soy sauce
1 tablespoon
2 tablespoons sugar
2 tablespoons water
1/2 teaspoon of sesame oil
1 tablespoon of grated fresh ginger

Lightly beat the egg with the salt.

Mix the Pork, egg mix, Salt, Prawns, Water chestnuts, Carrot, Cilantro, Green onion, ginger, soy sauce, sesame oil and pepper in a large bowl.

Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.

Heat 2 tablespoons oil in a large skillet or wok to medium high heat.

When oil is ready, carefully add the dumplings and cook until golden brown (about 1 minute).

Without turning the dumplings over, add 1/2 cup of water and cover.

Cook for about 1 minute on high, bringing to a boil to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.It's ready when the juices run clear.

Mix the ingredients of the dipping sauce together.

Serve the potstickers immediately with the crispy side up dipping sauce on the side.