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1. Lightly beat the egg with the salt.
2. Place the pork in a bowl. Add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper to the pork and stir with wooden spoon to create filling.
3. Place a small bowl of water on the work area.
4. Lay out one of the gyoza wrappers in front of you.
5. Dip your finger in the water and moisten the edges of the wrapper.
6. Place a heaping teaspoon of filling in the middle of the wrapper.
7. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
8. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
9. When oil is ready, carefully add the dumplings and cook until golden.
10. Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
11. Serve the potstickers with the browned side on top, with potsticker dipping sauce.
Potsticker Dipping Sauce:
1. Combine all the ingredients.
2. Store in airtight container up to 3 days in refrigerator.
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