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Combine all ingredients, except the Veg oil, water, egg white wrappers and dipping sauces. Brush edges of the wonton wrapper, place 1 tsp of filling on one corner of wrapper, pulling that corner up to almost meet with the opposite corner, sealing with fingers. Bring the side corners to meet over each other across the bottom of the bundle. Place on a greased cookie sheet, covering them with plastic wrap until ready to fry/steam, so they don't dry out. For each batch: Heat wok to Med-High, put 1 tsp oil in pan, place about 10 potstickers in wok, close together, but not overlapping, letting them brown for 2-3 minutes, do not turn over. When they are browned, add 1/2 cup of water to pan, and cover with lid, letting them steam/cook, for 4 minutes, gently swirlying the pan from time to time, lifting lid at end to allow any water to evaporate water. Place dumplings browned side up on platter and serve with dipping sauces. (Option: use ground turkey instead of pork for a healthier version.)
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed