Trim the wonton skin using an appropriate size glass or bowl.

Moisten all the way around the edge.

Don’t let the potstickers touch each other when you are browning the bottoms.

Fill the wonton, but not too much, or you’ll have trouble sealing it.

Crimp the edges together

The bottom should be brown before you steam.

Wet your finger to moisten the edge of the wonton.

Potsticker ready for cooking. While you are waiting to cook them, cover the finished wontons with a damp paper towel so they don’t dry out.

The final step. Steam the potstickers in chicken broth.