In a food processor add chicken (OR SHRIMP), housin sauce, mustard, mushrooms, chili sauce, pepper, garlic and onion. process until blended. The reason that I do not mince items seperately is that the processing them together assures the consistency.

Put a tablespoon of chicken mixture in the center of each wrapper. use egg wash to seal each wrapper.

Grease your steamer basket.. put one layer of pot stickers in your basket. Put a little water in he bottom of your dutch oven or crockpot and steam pot stickers for 8-10 minutes.

In small bowl combine ingredients for the dipping sauce.

**** these can be frozen... fix pot stickers and place on cookie sheet in a single layer to freeze. Freeze on wax paper and cover with another layer as the freeze. Once frozen put them in a freezer bag.

thaw dumplings when u r ready to cook

When taking them out steam them until cooked completely throug 15 minutes after the water begins boiling.

**** can use cabbage, bean sprouts, shredded carrots, and tofu ...for a veggie only dumpling.

I fix a combo of veggie, pork, chicken, and shrimp and freeze them in seperate Ziploc bags so I can tell them apart...

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these dumplings can also be fried.... put oil in a non stick skillet and cook until golden. make sure dumplings are in a single layer. put a half cup of water in the skillet ... cook for 5-7 minutes until water is absorbed.