Chicken Vegetables Potstickers - cooking recipe

Ingredients

4 lbs chicken thighs, minced
4 lbs shredded cabbage
1/2 lb shredded carrot
1 cup green onion, minced
1 ounce dried black fungus, soaks and shredded
2 ounces sweet Chinese radishes
1 ounce salted turnip
1/2 cup oyster sauce
2 tablespoons salt
1 tablespoon sugar
1 tablespoon white pepper
3 beaten egg whites
1 cup cornstarch
100 gyoza wrapper
3 beaten egg yolks

Preparation

Set aside the wrapper and beaten eggs.
In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.
Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potstickers.
Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.