2 oz red chili, seeded
1/2 cup water
2 cloves garlic
1 1/2 tablespoons rice vinegar or Apple cider vinegar
Scant 1/3 cup sugar
1/4 teaspoon salt
1 tablespoon cornstarch
1 pack Ling Ling Chicken and Vegetable Potstickers
2 tablespoons vegetable oil
2/3 cup wate
In a blender, mix all the ingredients together until the red chilies become fine.
Transfer the mixture into a small sauce pan, cook on low heat until the sauce thickens. Transfer to a dipping bowl.
To make the potstickers, add the oil to a non-stick skillet, coat pan evenly. Place the frozen potstickers flat side down in a single layer. Add the water, cover and cook on medium heat for 8 minutes or until water evaporated.
Uncover, cook for 2 minutes or until both surfaces turn light brown.
source : Allrecipes.com