Chop up all meats and veggies and add them to a large bowl.
If it is too runny or thin, add 1 Tablespoon of cornstarch to thicken it a bit.
Take dumpling wrappers, fill with mix, and close.
Using a large pan with a tight-fitting lid, coat the bottom of the pan with a few Tablespoons of neutral oil (ie canola).
Once the oil is glistening hot, place the dumplings in the pan, seam-side up. Make sure that none of the dumplings are touching or they will fuse together.
Let the potstickers fry on medium-high heat for about 3 minutes until the bottoms of the potstickers are turning a nice brown.
After a few minutes of frying, steam the potstickers (first pour off pools of oil from pan), turn the heat down to low, slowly pour about 1/4 Cup of water in pan and very quickly put the lid on the pan.
After a few minutes of steaming, take the lid off and the potstickers are ready.
Cut into one before serving to make sure it’s cooked all the way through.