Potstickers with Chicken & Chives

From The Gourmandise cooking class...

12-15 dumpling skins
corn starch mixed with water for sealing
vegetable oil for browning

Filling

1/2 lb ground dark meat chicken
2 scallions - thinly sliced
2 t soy sauce
1 t oyster sauce
1/2 t sesame oil
1 garlic clove, minced
1 egg yolk
2 t corn starch
1/4 t salt
1/4 t pepper

Combine all ingredients

Assembly

Put a spoonful of the mixture in the middle of the dumpling. Dip your finger in the corn starch mixture and run along the outer edge. Fold over the dumpling and either pinch the edges or just press together depending on the look you want.

In a large non-stick pan, heat 2 T oil over medium heat. Place the dumplings flat side down in the hot pan and brown. Flip and brown the other side. Pour about 1/4 cup water into the pan and cover the pan to steam. Cook for about 5-7 minutes.

Dipping Sauce

1/4 cup soy sauce
2 t rice vinegar
1 t sugar
1 t chili paste

Also good dipped in sriracha

If you double the filling and use 1 lb of meat you can get about 33 potstickers. 

* photo shown with ground pork but they are definitely better with ground chicken