Combine all ingredients except the wonton wrapper, 1 T of cornstarch & canola oil in a bowl. Mix well to thoroughly combine.
When you are ready to make the potstickers, mix 1 T cornstarch with 1/4 c water to form a slurry.
Take one wonton wrapper and brush the slurry around the edges.
Place 1 T of filling in the center of the wonton wrapper.
Fold the wrapper into a half-moon shape & fold the edges until the dumpling is sealed.
Repeat with remaining filling. (Be sure to cover your dumplings to keep them from drying out before cooking them.)
Heat 1/4 c canola oil over high heat in a large sauté pan.
Sear the pork potstickers hard on the flat side until you have a crisp edge.
Add 1/2 c water to the pan and cover immediately to let dumplings steam.
Cook until the internal temperature reached 155F.
Repeat with the remaining dumplings.
Serve fresh with soy sauce to dip.