This Asian-inspired favorite is perfect for parties and big family dinners. While this recipe makes a large batch, you can always freeze them to cook later when you want a homemade meal but don't have the time.
For the filling:
In a blender, combine the garlic and ginger. Blend and slowly pour the peanut oil and process to a purée. Transfer the mixture to a bowl. Add the remaining ingredients. Mix together thoroughly with a spoon and refrigerate, covered, for 1 hour.
For the dipping sauce:
Combine all ingredients for the dipping sauce and whisk together until evenly combined.
For the potstickers:
Separate the wonton wrappers. Brush the edges with egg wash. Place a generous spoonful of the filling and fold the edges together, starting from the center, and going down to each end to create a half-moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
Bring a large pot of salted water to a boil. Blanch the potstickers in small batches and drain. Coat a nonstick skillet with the peanut oil and sear the potstickers until golden brown on the bottom. Transfer to a plate and serve with the dipping sauce.