We experimented by combining some flavors of the Spicy Pork and Asparagus dish with our potstickers. So the honey and oyster sauce are additions. We also heated up the dipping sauce by adding a few dashes of chili sauce to each portion.

Ingredients
• 1/2 pound ground pork
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 teaspoon honey
• 1 tablespoon oyster sauce
• 2 scant tablespoons thin soy sauce
• 3 scant tablespoons sesame oil
• 1 egg

• 3/4 to 1 ½ cups chicken broth
• 1 package Gyoza wrappers dusted with tapioca (from 99 Ranch store)
Directions
In a large bowl thoroughly mix all of the ingredients, except the chicken stock.
Put about a half teaspoon of pork in the middle of a wrapper. Dip your finger tip in a bowl of water and moisten the edge of the wrapper. Fold the wrapper in half and pinch the edges together. Moisten and fold up the corners and pinch them tight. Smooch the dumpling down on a plate to flatten the bottom.
In a hot sauté pan coated well with oil, place pot stickers flat side down and cook until the bottoms are browned. Turn them over and brown another side.
Have pan cover ready and add 3/4 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
DIPPING SAUCE:
Equal portions of soy and vinegar with a drizzle of sesame. Once divided into individual servings, add a couple of dashes of chili sauce to each bowl.
• 1/3 cup thin soy sauce
• 1/3 cup rice wine vinegar
• 1/2 teaspoon sesame oil
• Dashes of Sriracha hot chili sauce
Combine all and serve in a small bowl.