Pork and Chive Potstickers

Take my advise and double or TRIPLE the recipe.  I made a batch for 2 servings and ate the whole stinking thing myself, yes both batches.......at one sitting. They were just THAT good! Okay, okay, and I was just THAT hungry too....The chopsticks just made me feel "in the moment" when I used them to dunk my little jewels in the sauce. I may or may not have used my fingers on a couple. Anyhow, you will find your  very own "strategic moves and manners" when you make these dandies! I hope you enjoy them as much as I do.
1/4 pound ground pork
1 tablespoon minced chives
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry white wine
1 teaspoons minced peeled ginger(I have used a sprinkle of dry)
1/2 teaspoon sesame oil
Pot sticker or Wonton wrappers
1 tablespoon vegetable oil

In a bowl, combine, pork, chives, soy sauce, wine, ginger, and sesame oil.

Place a heaping teaspoon of pork mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.

Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. Transfer to a plate with a slotted spoon.

 In a large nonstick skillet or lightly greased pan, heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. Serve with Soy Dipping sauce.

Soy Dipping Sauce

In a bowl, stir together
2 1/2 tablespoons soy sauce
 2 tablespoons rice vinegar
 1 1/2 tablespoon minced peeled ginger
 1 1/2 teaspoon sugar
 1/4 teaspoon sesame oil
 Garnish with minced chives

To Freeze: Freeze raw dumplings on a baking sheet until hard, then store in bags for up to 3 months. When ready to make place frozen dumplings directly into boiling water (do not thaw).