Mix all ingredients together, not the noodle dough of course and let sit overnight in the refrigerator.
When ready to cook roll the dough to about 1/8 inch thick and cut into rounds.
Add filling, lighty moisten the edges of the dough with water and crimp closed.
Add a little water to a large skillet, just enough to cover the bottom not enough to cover the potstickers. Also add about a tablespoon of oil as well. You just want the enough water to steam them and then cook off leaving just the oil so they sear a bit.
Repeat step 4 until all are made.
Whip up a quick dipping sauce. I didn't make a traditional sauce or even write the recipe down. But here is the basic idea of what I made. To taste on all the following: soy sauce, Sichuan chili sauce, brown sugar and fresh grated ginger.
