Post-Easter Pot Stickers

One-third cup finely chopped green onions with tops
One-third cup finely chopped celery
One-half teaspoon ground ginger
2 tablespoons dry sherry
6 hard-cooked eggs, chopped
24 packaged wonton skins
1 egg, well beaten
2 tablespoons cooking oil
Two-thirds cup water, divided
One-half cup white wine vinegar
2 tablespoons soy sauce
One-half teaspoon liquid hot pepper seasoning
2 teaspoons cornstarch

Stir together green onion, celery, ginger, sherry and chopped eggs. Place one tablespoon of mixture in center of each wonton skin. Moisten edges with beaten egg. Fold over mixture into triangle, matching opposite corners. Pinch edges to seal. Place on platter or baking sheet, lightly pressing to flatten bottoms.

In large skillet over medium heat, cook 12 of the pot stickers in one tablespoon of oil until lightly browned on bottoms. Pour one-third cup water into pan. Reduce heat to low, cover and simmer until skins are translucent, about five minutes.

Repeat for remaining pot stickers. In small saucepan stir together wine vinegar, soy sauce, pepper seasoning and cornstarch. Stir constantly over medium heat until mixture boils and is smooth and thickened. Serve with pot stickers.

Thanks to all the great Queen Creek families that made another great Arizona Easter perfect