I grew up making these from scratch. Even the wrappers. Well, I didn't mix up the flour to make the wrappers, but I certainly helped my mom wrap these suckers. My brother's task was to flatten each round and then come back when they were cooked to eat. He was a bit overweight until puberty. Lucky for me, a noodle shop opened in Chinatown, and they made fresh wonton, and pot sticker wrappers besides twenty different kinds of noodles. I miss the convenience of a decent Chinatown, but I still make my pot stickers. You can make these using ground pork, chicken or turkey. Just be aware that if using chicken or turkey, you must get the ground dark meat, as you need some fat in the meat. If you are really lucky, even with fresh dungeness crab. (I don't remember those, what a shame) I usually make them with pork, well, because, I like my pig.
