Potstickers and Wontons

Potstickers / Wontons 1 pkg. Gyoza skins or Wonton wrappers 1 lb ground pork 1 Tb soy sauce 1 Tb 2 Tb dry sherry 1 tsp freshly grated ginger 1/2 tsp pepper 2 Tb sesame seeds, crushed 1/2 cup chopped green onion 1 egg white 1 Tb corn starch 1 Tb minced kaffir lime leaf 1 Tb Thai fish sauce 1 Tb oyster sauce 3/4 cup minced raw shrimp (about 8 meadium, shelled and deveined) 2 cloves of garlic, minced 1 tsp brown sugar 1 cup finely chopped bok choy Mix all of the filling ingredients together very well. Fill a small bowl with water. Place about 2 tsp of filling in the center of each wrapper. Using the water from the bowl, wet the edges and fold and seal. Mix 1/4 tsp red chili paste with one cup of filling to make 15 spicy ones. Can be steamed, pan fried or deep fried; I usually make these in quantity and keep them in the freezer. Makes about 50 wontons/potstickers