Place approximately 1 Tablespoon filling onto middle of round pot sticker/won ton wrapper.
Brush edge of wrapper with water.
Fold wrapper in half sealing edges and pressing out all air.
Fold dumpling into ‘pleats’ by folding the edges of the dumpling over.
Place dumplings into boiling water. Do not overcrowd the pot or the dumplings will stick together.
Turn down heat so that water just boils, if it boils too rapidly it will tear the dumpling apart.
Remove from water and briefly dry on paper towel. Can be frozen individually on a baking sheet at this point. After freezing store in a sealed plastic bag for up to one month.
To brown bottom of dumpling, bring a sauté pan with canola or vegetable oil to high heat. Add dumpling standing upright and brown bottom for approximately 2-3 minutes. Remove and drain.