In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.

To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.

To make the Dipping Sauce, combine all ingredients for the dipping sauce and whisk together.

Serve on a bed of lettuce, with the dipping sauce on the side.

This recipe yields 100 to 120 pot stickers.

Comments: I love the hustle and bustle of dim sum in a big Chinese restaurant. So many choices, all just a few bites, all promising a different taste. These small dumplings are favorites of mine and can either be steamed or prepared as pot stickers, a combination of boiling and sautéeing. Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.

Wine recommendation: Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they're often called in California) like Robert Mondavi's or Chateau St. Jean, or Goldwater or Villa Maria from New Zealand.