Instructions: Mix marinade ingredients in medium bowl. Add chicken; toss to mix.

Refrigerate 4 hours. Cut 23/4 inch circles from won-ton wrappers using biscuit cutter, keeping covered with plastic wrap or damp paper towel. Remove meat from refrigerator; mix in onions, cilantro, beans, ginger and zest.

Place heaping teaspoon of the filling in middle of wrapper.

Moisten edges with water. Fold over; squeeze edges together to seal dumpling.

Pinch small pleats along sealed edge with wet fingers.

Repeat with remaining wrappers.

Heat 2 tablespoons peanut oil in each of 2 large skillets over high heat until very hot. Add pot stickers. Cook, shaking skillet once, until pot stickers are golden on bottom, about 1-2 minutes. Add enough hot water to come about halfway up pot stickers; partly cover.

Cook 4 minutes. Reduce heat to medium; cook until bottoms of pot stickers are golden brown and water has evaporated, 5-6 minutes.

Gently remove with spatula; place on baking sheet. Cover with aluminum foil.

Keep in warm oven. Clean skillets. Repeat with remaining oil and pot stickers.

Serve with plum sauce or soy sauce.

Make-ahead note: Make pot stickers through Step 2. Place on baking sheets lined with parchment or wax paper; cover with plastic wrap.

Freeze until hard, about 3 hours. Remove. Wrap in heavy-duty aluminum foil; place in storage container or plastic freezer bags. Freeze up to 3 months. Cook as in Step 3; theres no need to thaw beforehand.

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