A very delicious and well-known Chinese appetizer. Pot sticker got its funky name from its sticky look. But actually pot stickers can be lifted out quite easily with a spatula and hardly stick to the cooking pan if they are properly cooked. Here is my pot sticker recipe that I hope you will enjoy:

Ingredients

1 package (14 oz.) pot sticker wrappers (You can find them alongside wonton wrappers in most oriental markets or some well-stocked supermarkets. Sometimes, they might be labeled as "gyoza", the Japanese word for pot sticker.)

1/4 cup salad oil

1 1/3 cups chicken broth

soy sauce

chili oil

For the filling

1/2 lb. medium-size shrimp, chopped into small pieces

1/2 lb. ground pork

1 cup finely chopped cabbage

1/4 cup minced green onions

1/4 cup chopped mushrooms

2 tbsps. oyster sauce

1 tsp. minced garlic

Preparation

- Prepare the filling by mixing all the ingredients together well in a large bowl.

- To make each pot sticker, put 2 teaspoons of filling in the center of a wrapper. Moist the edge of the wrapper with water and fold in half. Press edge to seal. Set it down firmly with its seam side up to make it flat. Set aside, cover and make more pot stickers with the remaining wrappers and filling.

- When they're all done, arrange them on a baking sheet or large plate in a single layer. Cover and freeze.

- Cook 12 frozen pot stickers at a time without thawing.

- For each batch, heat 1 tablespoon of oil in a large skillet over medium heat.

- Place pot stickers seam side up in the skillet. Cook for about 10 minutes or until the bottoms are golden brown.

- Add 1/3 cup of broth and cover the skillet.

- Reduce heat to low and cook for another 10 - 15 minutes.

- Uncover the skillet and continue cooking until pot stickers absorb all the broth.

- Repeat with the remaining frozen pot stickers.

- Serve with soy sauce and chilli oil.

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