|Chopped green onion||1⁄3 Cup (5.33 tbs) (chopped finely)|
|Chopped celery||1⁄3 Cup (5.33 tbs) (chopped finely)|
|Ground ginger||1⁄2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Hard boiled eggs||6 , chopped|
|Hard-cooked eggs||6 , chopped|
|Egg||1 , well beaten|
|Cooking oil||2 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs) (divided)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Liquid hot pepper seasoning||1⁄2 Teaspoon|
Stir together first five ingredients. Place 1 tablespoon of mixture in center of each skin. Moisten edges with beaten egg. Fold over mixture, matching opposite corners. Pinch edges to seal. Place on platter or baking sheet, lightly pressing to flatten bottoms.
In large skillet over medium heat, cook 12 of the potstickers in 1 ta lespoon of oil until lightly browned on bottoms. Pour 1/3 cup water into pan. Reduce heat to low, cover and simmer until skins are translucent, about 5 minutes.
Repeat for remaining potstickers. In small saucepan stir together last four ingredients. Stir constantly over medium heat until mixture boils and is smooth and thickened. Serve with potstickers.