Copycat Great Northern Tavern's Lobster Pot Stickers

Prepare sauce by combining in a blender the water, rice vinegar, garlic and ginger; puree for 1 minute.

Pour mixture into a small saucepan, add soy sauce and sugar and bring just to a simmer, stirring occasionally.

Do not boil; you only want to melt the sugar. Remove pan from heat and let cool; add sliced green onion and set aside.

Rough chop the lobster and crawfish or shrimp into small pieces. Prepare remaining ingredients. Mix all ingredients in a medium-sized mixing bowl.

Place a wonton skin on your cutting board. Using a teaspoon, place a small amount of filling onto the center of the wonton.

Fold in half to make a triangle and brush lightly with lukewarm water.

Use fingers to seal edges of wonton (to hold filling inside and wonton closed, it may help to fold down each corner as well).

Place each filled wonton in single layer on another cutting board or non-stick baking sheet.

Over medium-high heat, heat wok or medium-size non-stick saute pan lightly coated in sesame oil.

Stir-fry or saute pot stickers to a light golden brown on both sides. Place cooked pot stickers on a serving dish in a warm oven.

Serve with a ramekin of sauce for dipping.

Recipe Source: Chef Peter Braidman, Great Northern Tavern, Colorado.