I absolutely love potstickers, gyoza, dim sum dumplings, and more or less anything rolled in a wonton wrapper. I order them anywhere they are available. My mother in law is Japanese and makes fantastic gyoza. As you can imagine I (and the entire family) am always trying to rope her into making incredibly large batches.
I think potstickers are probably the best because they are part fried, part steamed. I love the contrast of the crispy, chewy bottom, and the tender steamed top. When cooked correctly the filling remains tender and is a wonderful punch of flavor. My absolute favorite is a spicy pork with ginger. Potstickers have always been one of those foods I assumed was difficult to make and so never tried at home. The truth is that they are time consuming to make, but not particularly difficult.
Now I’m not claiming to be sharing an authentic recipe for anything today, this is just my potsticker recipe from playing around. Below is my recipe but check this stuff out for additional help with folding, cooking technique, and some other tasty fillings: chicken, beef, and vegetarian. Or check this one out for both folding help and a great recipe. (Much thanks to Not Just Rice for the fantastic YouTube Videos!) Play around and let me know what you come up with!
BTW Potstickers freeze pretty well. Place them on a wax paper lined baking tray, close together but not touching. Put them in the freezer for a few hours. Once they are completely frozen transfer them to something air tight to store, like a ziplock. But treat them gently as they break much easier when frozen.
I love freezing them and just having them on hand as appetizers or snacks when people come by. They cook really quickly even after they have been frozen, super convenience!