I can't remember when was the last time I ate store-bought dumplings/potstickers. Making dumplings is very easy and there is a wide range of ingredients you can choose from for the stuffing. Well, I consider this Chinese thing is very similar to its Italian counterpart,ravioli; the determinant is that Chinese would not stick any sort of cheese into their dumplings.
I come to realize that the fad of making potstickers is to pour flour-water mixture into the saute pan so that the mixture would form a thin, crispy, and golden-brown crust. The ratio of flour to water is about 1:2 and it doesn't need to be exact. After pouring the mixture, put on a lid which roughly covers the saute pan and wait till the dumpling's skin turns translucent.
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