Mix together all the ingredients for the filling. Set aside.

For wrappers combine flour and salt. Mix in water until dough is evenly moistened and begins to hold together. On a lightly floured board knead dough until very smooth and satiny, about 5 minutes. Cover and let rest at room temperature for 30 minutes.

Divide dough in half. Keep one portion covered. Roll dough out until about 1/8 inch thick. Cut dough into 3 1/2 to 4 inch circles. Keep circles covered to keep from drying out.

Mound 2 teaspoons of filling on each wrapper. Fold dough in half. Pinch about 1/2 inch of curved edge and pinch to close. Make 3 tucks along edge until entire circle is sealed. Set potsticker seam side up so it will lie flat.

Place a wok or large frying pan over medium heat. Add 1 tablespoon of oil. Add 12 potstickers at a time seam side up. Cook until bottoms are golden brown about 5 to 7 minutes.

Pour 1/4 cup water into pan and turn heat to low. Cover and cook until water is absorbed about 6 to 10 minutes. Transfer to a heat proof plate and keep warm in a 200°F oven.

Mix sauce ingredients together.

Notes: You can purchase wonton wrappers.

Appetizers: 48

Per Serving: 58 Calories; 2g Fat (37.0% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.