Step 1

Combine the filling ingredients in a bowl.

Step 2

For each wrapper, add about two teaspoons filling.

Step 3

Brush edges of wrapper with the beaten egg. Fold over and pinch to seal. Feel free to do any fancy pleating here if desired.

Step 4

In a medium pot, bring water to a boil and cook the pot stickers for about 5-8 minutes or until the pot stickers float to the top.

Step 5

To pan-fry/steam the pot stickers, heat up a pan with a bit of vegetable oil (just enough to lightly coat the bottom). Brown both sides of the pot stickers. Once you have both sides golden brown, add about 2-3 tablespoons of water to the pan and cover the pan with a lid for about 5 minutes. The steam will finish the cooking. Remove lid and allow the steam to evaporate completely. Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes).

Step 6

In a small bowl, whisk together vinegar, sugar, soy sauce, sesame oil and minced Thai chili. Adjust seasoning to taste.

Step 7

Serve pot stickers hot with the dipping sauce on the side.