Kai's Chicken Potstickers

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion carrots and cabbage; saute until slightly soft about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken brown sugar sesame seeds sesame oil five-spice powder garlic ginger salt and pepper. Mix until filling is well combined.

Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together squeezing out as much air from the center as you can.

Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.

Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown flipping once halfway 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam covered until potstickers are no longer pink on the inside about 1 minute. Transfer to the wire rack.

Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.