• FILLING: In a large bowl, combine the ground chicken, scallions, ginger, garlic, soy sauce, salt, sesame oil, sugar, and cornstarch until evenly mixed or distributed. The meat should be sticky and hold together well.
• FILL: Pour cold water into a small bowl. Working on a clean, flat surface, lay a potsticker wrapper down. Place a ½-1 tablespoon of the prepared mixture in the center. Dip your fingertip in water and trace it along the edge of the gyoza wrapper. 
• PLEAT: Fold the wrapper over the filling to make a half-moon shape. You want to pinch or make pleats with the wrapper between your fingers and seal the edges. Make sure to work out any air pockets before sealing. Place on a baking sheet lined with parchment paper. Repeat with the remaining wrappers and filling.
• COOK: Heat a tablespoon of oil in a deep skillet or pan over medium high heat. Add as many potstickers in a single layer as possible, about ½-inch apart from each other and allow them to cook for 2-3 minutes.
• STEAM: Pour ⅓ cup of water into the pan and quickly cover with a lid to prevent splatter. Lower the heat to medium and allow the potstickers to steam for 6-7 minutes or until you hear a loud frying or popping noise from the pan. Remove to a plate and serve with dipping sauce.

Sauce:

• Combine the ingredients for the sauce in a bowl and serve with the prepared potstickers.