Pot Stickers With Spicy Sauce

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons sesame oil
• 2 teaspoons sugar
• 2 teaspoons Sriracha chili sauce
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1 small onion, finely chopped
• 1 medium carrot, shredded
• 1/4 cup sliced water chestnuts, finely chopped
• 1 green onion, thinly sliced
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground chicken
• 48 pot sticker or gyoza wrappers
• 3 tablespoons canola oil, divided
• 1 cup water, divided
• 2 green onions, sliced diagonally
• Sesame seeds

1. In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
2. Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
3. In a
4. , heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through.
5. Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers.
6. Sprinkle with green onions and sesame seeds before serving. Serve with sauce.

soy sauce, rice vinegar, sesame oil, sugar, chili sauce, garlic, egg, onion, carrot, water chestnuts, green onion, sesame oil, garlic, salt, pepper, chicken, wrappers, canola oil, water, green onions, sesame seeds

Taken from www.tasteofhome.com/recipes/pot-stickers-with-spicy-sauce/ (may not work)