Buy thin, round wrappers - the type labelled (depending on where you buy them) for sui gau, wor tip, jiaozi or gyoza. Use Chinese chives, not the European type, which are far too subtle for this dish.

Cover, and let the pot stickers steam and warm through. Remove to a platter with a slotted spoon and repeat with remaining dumplings, adding stock and wine as necessary. Place warm pot stickers on ...