Perfectly Flavorful Pork Potstickers

Feeling adventurous, I decided to try to make potstickers yesterday for the first time.  I've only had them a few times at restaurants but I loved the texture of crispy outside and the flavor of the delicious filling.

I used the recipe found here, but below are my amendments to the filling and flavor.  I hope you enjoy them!
(recipe makes about 35)

1/2 pound ground pork

1/4 cup finely chopped green onion

2 tablespoons finely chopped red bell pepper

1 egg, lightly beaten

2 teaspoons ketchup

1 teaspoon yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1 clove garlic

1/2 tsp sesame oil

35 to 40 small wonton wrappers

Water, for sealing wontons

3 to 4 tablespoons vegetable oil, for frying

1 1/3 cups chicken stock, divided

Mix together pork through sesame oil. To form the dumplings, remove 1 wonton wrapper from the package. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Repeat procedure until all of the filling is gone. 

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.