Mix all of the ingredients (except the wrappers) together in a bowl. Cover and chill for 30 minutes
Place a small scoop of the meat mixture just off center in a wrapper.
Fold over the wrapper into a half moon (or rectangle) shape with the meat tucked inside. Don’t let the meat touch the edge of the wrapper or it won’t seal.
Press along the edges of the wrapper with the tines of a fork to seal. Do the entire edge!
Place the sealed dumplings into a steamer basket lined with parchment paper or cabbage leaves. If using parchment paper, poke several holes in the paper to allow steam to pass through. Don’t let the pot stickers touch or they will stick together!
I have bamboo steaming trays that fit on top of a pan. If you are using a steamer basket, put the basket in a large pot with water just under the bottom of the basket.
Bring the water to a slow boil before putting the steamer in the pot and then steam them for 20 minutes.
Serve with pot sticker sauce: mix equal parts soy sauce and rice wine vinegar. Add a little brown sugar if you like it sweeter.