Chinese Dumplings- My Dad's recipe

Also known as "Potstickers"

My dad taught me how to make these when I was a teenager by taking me to the store with him, helping me shop for the items, and then having me chop everything and then we would assemble them together. When Tim was over, he would help us, also!

Ingredients:

1 bunch of green onions (use all parts)
1 head of Bok Choi
2 cans of water chestnuts
2 large portabello mushrooms
2 lbs of ground pork, ground turkey, or ground sausage (any combo of the three, whatever is
avail)
little bit of sugar
pinch of salt
several shakes of teriyaki sauce
several shakes of oyster sauce
some cornstarch
Raviloi wrappers / wonton wrappers or eggroll wrappers (will have to cut these into 4's)

Chop all ingredients finely, preferably in a food processor (much faster!), add sugar, salt cornstarch and sauces in with veggies and meat in a large bowl and mix together with your hands.

Set out 15 wonton wrappers on counter, add dollop of dumpling mixture and bring up all sides to partially close the dumpling. Set into bamboo steamer that has been sprayed with Pam or wiped down with margaring. Steam over boiling water for 15 minutes. Stack two bamboo steamer's full of dumplings.

For sauce:

half part teriyaki sauce mixed with half part of soy sauce, add some sugar and 1-2 jalapenos, deseeded for less heat.

Serve dumplings with sauce and enjoy!!!