Instructions:

Trey Yuen Pot Stickers

Pot Sticker Filling
2 cups ground turkey (or 1 cup ground
    turkey and 1 cup small bay shrimp)
2 cups finely chopped bok choy (blanch whole stalk -
    white and green parts finely chop, then squeeze
    out excess water in cheesecloth)
1 tablespoon minced ginger
1 tablespoon minced white part of green onion (save green part)
1 tablespoon sesame seed oil
2 egg whites, beaten
1/2 teaspoon white pepper
1 tablespoon salt

Pot Sticker Wrappers
1 package pot sticker wrappers or Gyoea skins
1 whipped egg yolk

Pot Sticker Sauce
1/2 cup low sodium soy sauce
1/2 cup vinegar, white or balsamic
1 1/2 teaspoons crushed chile pepper with oil
1/4 cup chopped green onions (green part)
1 tablespoon sesame oil

Mix all the filling ingredients in a bowl. Cover and place in the refrigerator for 1 hour.

To stuff pot stickers, place one scant teaspoon of stuffing mix into the center of the wrapper. Brush the egg yolk around the outer edge. Then fold in half and tuck.

This is a foolproof way to cook pot stickers. Place the desired number of pot stickers on a plate and steam them for 8-10 minutes.

When they're done, place the flat sides In a Teflon-coated skillet with a little poly-unsaturated oil. Cook over medium-high heat until crispy golden brown and serve with the soy-vinegar sauce for dipping.

Chef's Notes: To deep fry, cook submerged at 325 degrees F until crispy.