Pork & watercress "pot-stickers" with chili garlic sauce

Dumplings are staples during the first days of the New Year when one is supposed to avoid using knives to cook as they may cut short the flow of new luck. Raw dumplings can be frozen for later use: Arrange them on a cookie sheet and place in freezer. Once they are frozen they can be bagged to save space. To prepare ahead for a party, steam the dumplings first in a steamer, then lightly brush them with oil. Transfer to a baking sheet and cover with plastic wrap and refrigerate. Pan-fry them until golden and crusty just before serving.
Ingredients: 
50 round dumpling wrappers
1 egg, beaten
1 bunch watercress, remove 2 inch (5 cm) of stems
12 oz / 350 g ground pork
6 oz / 175 g raw shrimp, peeled, deveined and coarsely chopped
1 Tbsp / 15 mL cornstarch
1 Tbsp / 15 mL chicken stock or water
1 tsp / 5 mL seasoned salt to taste
2 tsp / 10 mL minced garlic
1 Tbsp / 15 mL chili sauce, or to taste
2 Tbsp / 30 mL soy sauce
1/4 cup / 60 mL chicken stock
2 tsp / 10 mL sesame oil

In a pot of boiling salted water, blanch watercress for about 30 seconds or until just wilted. Drain and cool immediately in a bowl of ice water. Wrap watercress in a dry clean towel and squeeze out as much moisture as possible. Chop finely.
In a mixing bowl, combine the remaining filling ingredients and mix well. Add and fold chopped watercress evenly into mixture.

On a work surface, lay out four to six dumpling wrappers at a time. Using a pastry brush, coat each with egg. Place a scant tablespoon of filling in the middle of each wrapper. Fold each to form a half moon and seal the edge, pinching it to form small pleats, if desired. Repeat with remaining ingredients, using more wrappers if required.

To cook pot-stickers:

Heat 1 Tbsp (15 mL) of oil in a non-stick skillet. Add a batch of dumplings and about 2 Tbsp (30 mL) of water to skillet. Cover and cook for about 2 minutes or until water is evaporated. Uncover and shake the skillet back and forth until dumplings start to move freely in the skillet. Continue frying for about a minute until the bottom of the pot-stickers are golden and crisp. Serve with Chili Garlic Dipping Sauce.

Chili Garlic Dipping Sauce:

Combine all ingredients; minced garlic, chili sauce, or to taste, soy sauce, chicken stock, sesame oi in a small saucepan and heat until warm through.