• In a large bowl, combine filling ingredients except the wonton wrappers. Mix well and set aside. Prepare a work surface with a sheet pan lined with wax paper, a small bowl of water and a damp kitchen towel. Then, lay one wonton wrapper on a flat surface and place a rounded teaspoon of the pork filling in the center. Wet one finger and brush around the edges of the wrapper. Gently pick up the wrapper and bring the corners up to meet at the top like a knapsack. Press out all of the air and then seal the edges of the wonton. Repeat with the remaining wontons. The first couple that you do will look terrible, but don’t worry you’ll be an expert by the time you get to the end. And if the knapsack version is too difficult just fold the wonton over into a triangle shape.
• Whisk the sauce ingredients together and serve with the potstickers.

To cook the potstickers

• Heat a skillet over medium high heat. Lightly coat the skillet in oil. Place 6 or 7 wontons into the skillet and cook without moving them until the bottoms begin to brown, about 2 minutes. Once the bottoms are brown, add ½ cup of water to the skillet and cover immediately with a lid. Once the water has evaporated, cook for another minute. Then remove to a covered dish to keep warm. Wipe out the skillet and start the process over with the remaining potstickers.