Traveling Abroad: Potstickers (Wonton Dumplings)

So this isn't exactly "Southern," but it's one of my dishes that I am famous for both back home and here. Both places it seems that the name "potstickers," which is what I prefer to call these little deliciousnesses, does not stick, and the people requesting I make them call them "wonton things" or "asian dumplings." Whatever you call them, I call them "good eats."

Ingredients:
Wonton wrappers- (these are the square, prepackaged wrappers, usually in the produce or dairy sections. You can use the smaller, round wrappers if square is not available. It will just make more, smaller potstickers of a different shape.)
1 package of ground pork (pork mince)
3 spring onions, finely chopped
1/2 small white onion, finely chopped
2 cloves of garlic, minced
1 tablespoon of minced ginger or 1 teaspoon of powdered ginger
2 teaspoons of soy sauce
1/4 teaspoon of sesame oil
1 egg, beaten
oil for frying

For dipping sauce: 1/2 cup soy sauce
1 teaspoon crushed red pepper flakes
1-2 tablespoon brown sugar
1 teaspoon powdered ginger

If you are going to make a dipping sauce, I usually do this beforehand and store in the fridge.
Put soy sauce, red pepper flakes, brown sugar, and ginger into small sauce pan and heat until just boiling, stirring frequently. Remove from heat and let cool, then store in fridge until ready to serve.

Mix together pork with spring onion, white onion, garlic, ginger, soy sauce, and sesame oil. On clean work surface, put about 1 tablespoon of pork mixture onto middle of wonton wrapper. Use beaten egg to wet edge of wrapper and bring one corner of wrapper diagonally across to meet the opposite side and seal. Repeat until you run out of pork mixture or wonton wrappers**

Heat nonstick pan to medium heat and put about a tablespoon of oil into pan. Bring to heat, then add several wontons, leaving enough space between each so that they do not touch. Fry this one side until when you lift the edge it looks golden brown. Add a small amount of water (about 1/4 a cup) to pan and cover immediately, allowing the dumplings to steam. Let all the water evaporate and remove the potstickers. Repeat until all are cooked.

picture courtesy of google images

**I had the exact correct amount of both wrappers and pork mixture here in Australia, but in the states, I tend to have wrappers left (maybe packages of more wrappers or less pork). What I do with leftover wrapper is experiment making dessert dumplings. You can put any kind of fruit (I've made sauteed apples with cinnamon and brown sugar) or spread center (jams, nutella and banana, or- eeek- maybe even vegemite...) and fry/steam the same way you prepared the pork ones, then dust with powdered sugar  (icing sugar) or serve with cream or ice cream. Get creative!