Instructions: COOKING: Heat 2 tbsp. of oil in a 12 inch heavy skillet over medium high heat. Lightly brown Pot Stickers until golden on the bottom, pour 1 cup water into the skillet and cover immediately. Cook over medium heat until most of the liquid is absorbed. Uncover and continue cooking until liquid is completely absorbed and the Pot Stickers are golden brown on the bottom.

Serve with dip. Another good dip is chili oil. DO AHEAD NOTES: Wrap and freeze them. Cook just before serving. Pot Stickers turn out even better when the freezing process gives the filling additional moisture, making them juicier and tastier! Add 5-7 more minutes to cooking time if frozen.

COMMENTS: To prevent Pot Stickers from actually sticking to the bottom of the pan, it is best to use either a Teflon, a heavy bottom commercial aluminum, a cast iron or a well seasoned steel skillet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.