Pork and apple potstickers

1. Potstickers: In a medium bowl, mix together pork, soy sauce, scallions, and chutney with a spoon

2. Season with salt and pepper

3. Meanwhile, mix together egg and 2 TBS of water to make an egg wash

4. Lay out 6 of your potsticker wrappers on a cutting board

5. Place 1 tsp of filling in the center of each wrapper

6. Use your finger to rub egg wash around the edge of the wrapper, then fold over into a half-moon shape and tightly pinch all along the edges to seal the potsticker

7. Press the straight side of the wrapper down gently on the board to allow the dumpling to stand up

8. Repeat until all wrappers have been filled

9. Heat the oil in a large pan with a lid over medium heat

10. Stand the potstickers sealed side-up in the pan and cook without disturbing for 3-4 minutes

11. Then, CAREFULLY add 1/2 c water to the pan and quickly cover the pan to avoid splattering

12. Once splattering has subsided, uncover pan to check that there is about a 1/4 inch of water in the pan – if not, add a little more

13. Cover pan and steam for 8-10 minutes

14. If the water evaporates before the potstickers are cooked (they should be puffy yet firm), add a little more

15. If they seem done but there is still water in the pan, drain water from pan

16. Once potstickers are cooked, recrisp in the pan without any water for 2 minutes, being careful not to let them burn

17. Remove them to a platter and serve with your favorite dipping sauce

18. Chutney: Combine the cranberries, sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan

19. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes

20. Add the onion, apple, and celery

21. Continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes

22. Transfer to a container and cool slightly

23. Refrigerate overnight to allow the flavors to blossom