Potstickers with hot dipping sauce

Ingredients:

Dip sauce

• 1.5 tbsp soy sauce
• 1 tbsp. l. rice vinegar
• 1 tbsp garlic chili sauce
• 1 teaspoon hot chili oil

Filling

• 100 g of minced pork
• 60 g raw shrimp, peeled, deveined and finely chopped
• 1 egg white
• 1/4 cup chopped water chestnuts
• 2 tablespoons chopped Chinese celery
• 1 tsp. chopped cilantro leaves
• 0.5 tsp chopped ginger
• 0.5 tsp sugar
• 0.5 tsp salt
• 1/8 tsp. sesame oil
• A pinch of ground white pepper
• 24 pieces of potsticker dough
• 3 tablespoons of vegetable oil
• 2/3 cup chicken broth or water

Preparation:

1. Sauce:
   
   In a medium bowl, combine the soy sauce, vinegar, chili garlic sauce, and hot chili oil. Mix well and set aside.
2. Filling:
   
   In a large bowl, combine the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt, and sesame oil. Season with salt and stir.
3. Assembly:
   
   Place 4 pieces of dough on a clean work surface. Cover the remaining dough with plastic wrap to prevent them from drying out. Place 1 teaspoon of filling in the center of each piece. Moisten the edges with water. Fold the dough in half over the filling, pinching the edges to form semicircles. Place on a baking sheet, seam-side up, and cover with a clean towel. Assemble the remaining potstickers in the same way.
4. Heat a large skillet over medium heat. Add about 1.5 tablespoons of oil. When the oil is hot, add half of the potstickers, seam-side up. Cook until golden brown on the bottom, about 4 minutes.
5. Add 1/3 cup broth. Reduce heat to low, cover, and simmer until the liquid is absorbed, 5–6 minutes. Transfer the potstickers to a serving platter. Prepare the second batch of potstickers in the same way. Serve warm with dipping sauce.