Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Ingredients

• 0.5 pound bok choy finely chopped
• 1 teaspoon chili paste depending on your taste pref with garlic
• 2 tablespoons cornstarch 
• 1 teaspoon sesame oil dark
• 0.5 ounce shiitake mushrooms dried
• 0.5 cup sherry dry
• 2 teaspoons ginger fresh minced peeled
• 0.3 cup spring onion chopped
• 3 tablespoons spring onion chopped
• 0.5 pound ground chicken 
• 1 Dash hot sauce 
• 2 teaspoons lemon zest grated
• 0.3 cup soy sauce low-sodium
• 1 tablespoon soy sauce low-sodium
• 5 tablespoons rice wine sweet ( rice wine)
• 1 teaspoon salt 
• 0.3 cup seasoned rice vinegar 
• 0.3 cup vegetable oil divided
• 0.5 cup water 
• 1 cup water divided
• 0.3 cup water chestnuts finely chopped
• 24  wonton wrappers 

Equipment

• frying pan
• baking sheet
• sauce pan
• pot

Directions

1. To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan.
2. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender.
3. Drain and discard liquid. Finely chop mushrooms.
4. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
5. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
6. Place pot stickers on a large baking sheet sprinkled with cornstarch.
7. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
8. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
9. To prepare sauce, combine mirin and the remaining ingredients.
10. Serve with the pot stickers.