1. In a medium mixing bowl, mix together first 7 ingredients (through salt).
2. Working one at a time, spoon approx. 2 tsp. filling into the middle of each pot sticker wrapper. Moisten the edges of the wrapper with a fingertip dipped in water; fold pot sticker into a half-moon shape and pinch edges together tightly. Keep filled and formed dumplings covered with a damp towel while making the remainder.
3. In a large nonstick skillet, heat 1 tbsp. canola oil over medium-low heat. Arrange dumplings in the pan so they are just barely overlapping each other; cook until bottoms are light brown (about 10 min.).
4. Increase heat to medium; add water. Cook, partially covered, until all liquid is evaporated (about 10 min.).
5. Drizzle remaining canola oil around inside edge of pan; fry, uncovered, until bottoms are dark brown (about 3 min.).
6. Using a spatula, loosen dumplings around the edge of the pan; invert onto a serving plate.
7. Serve with Kalbi Dipping Sauce on the side.

KALBI DIPPING SAUCE: In a small mixing bowl, whisk together 2 tbsp. Kowalski’s Signature Original Kalbi Sauce, 1 tbsp. rice vinegar, 2 tsp. Kowalski’s Freshly Squeezed Lime Juice (from the Produce Juice Case), ½ tsp. toasted sesame oil and 1 tbsp. thinly sliced green onions (green tops only). Makes about ¼ cup.