1 (15oz) can Kuner’s® Black Beans, drained, rinsed
1 pound lean ground pork
1/2 cup chopped water chestnuts
1/3 cup diagonally sliced green onions (about 3 onions)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh gingerroot
48 won ton wrappers (12oz package)
1 to 2 tablespoons vegetable oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon lemon juice
Coarsely chop beans. In medium bowl, combine all pot sticker ingredients except wrappers and oil. Mix well. With kitchen scissors, cut a small stack of the won ton wrappers into circles. Cover wrappers with slightly damp paper towel. Working with one wrapper at a time, place a tablespoon of the pork mixture on circle. Moisten edges of wrapper with water. Seal by pinching edges together, pleating as necessary to cover filling. Place on cookie sheet. Repeat with remaining wrappers and filling, trimming corners of a few wonton wrappers at a time.
In 12-inch nonstick skillet, heat 1 to 2 teaspoons oil over medium heat. Cook about 12 pot stickers at a time for 3 minutes or until bottoms are browned. Do not turn. Add 1/3 cup water to skillet. Cover; reduce heat to low. Cook 8 to 10 minutes or until filling is completely cooked and interior temperature is 165°F. Repeat for remaining pot stickers.
Meanwhile, in small bowl, mix all dipping sauce ingredients. Serve with pot stickers.