Ingredients

• 4 lbs chicken thighs, minced
• 4 lbs shredded cabbage
• 1/2 lb shredded carrot
• 1 cup green onion, minced
• 1 ounce dried black fungus, soaks and shredded
• 2 ounces sweet Chinese radishes
• 1 ounce salted turnip
• 1/2 cup oyster sauce
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon white pepper
• 3 beaten egg whites
• 1 cup cornstarch
• 100 gyoza wrapper
• 3 beaten egg yolks

Instructions

1. Set aside the wrapper and beaten eggs.

2. In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.

3. With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.

4. Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potstickers.

5. Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.