Directions

1. To prepare the filling, combine the ground pork, egg, potato starch, soy sauce, mushroom soy sauce, oyster sauce, cooking wine, honey, avocado oil, and seasonings in a large bowl.
2. Mix until combined, then stir in the ground shrimp. If the mixture is too loose, stir in a bit more potato starch to thicken it. (It should hold its shape when pinched together.)
3. Stir in the chopped water chestnuts and bok choy. Thicken with potato starch or loosen with water, if needed.
4. Preheat a bit of oil in a large skillet and cook a bit of the mixture to taste test.
5. Taste the cooked mixture and adjust seasoning, if needed.
6. To make the dumplings, have your potsticker wrappers, filling, and a bowl of water handy.
7. Dab a bit of water around the edge of a wrapper and spoon about a tablespoon of filling in the center.
8. Pinch the edges closed. (Practice makes perfect!)
9. For the cilantro-chili sauce, combine the chili garlic sauce, soy sauce, and chopped cilantro in a small saucepan over medium heat.
10. Bring to a simmer then transfer to a serving dish.
11. To cook the dumplings, bring a large wok or pot of water with a few slices of ginger added to it to a boil.
12. Add about a dozen dumplings to the pot (depending on the size of your pot - you don't want to overcrowd it).
13. Cover the pot and bring back to a boil.
14. Once boiling, add 1 cup of cold water, cover, and return to a boil.
15. Once boiling again, add another cup of cold water and return to a boil (uncovered). Repeat this process once more so that three cups of cold water have been added.
16. Remove the dumplings from the water.
17. Serve with the cilantro-chili sauce and enjoy!