Coarsely chop beans. In medium bowl, combine all pot sticker ingredients except wrappers and oil. Mix well. With kitchen scissors, cut a small stack of the won ton wrappers into circles. Cover wrappers with slightly damp paper towel. Working with one wrapper at a time, place a tablespoon of the pork mixture on circle. Moisten edges of wrapper with water. Seal by pinching edges together, pleating as necessary to cover filling. Place on cookie sheet. Repeat with remaining wrappers and filling, trimming corners of a few wonton wrappers at a time.

In 12-inch nonstick skillet, heat 1 to 2 teaspoons oil over medium heat. Cook about 12 pot stickers at a time for 3 minutes or until bottoms are browned. Do not turn. Add 1/3 cup water to skillet. Cover; reduce heat to low. Cook 8 to 10 minutes or until filling is completely cooked and interior temperature is 165°F. Repeat for remaining pot stickers.

Meanwhile, in small bowl, mix all dipping sauce ingredients. Serve with pot stickers.

Tips: Most stores carry square won ton wrappers. You can look for round egg roll wrappers in specialty Asian shops. But it works fine to just round the corners of the square wrappers.

These pot stickers freeze well. Place uncooked pot stickers in a single layer on a cookie sheet and freeze 1 hour or until firm. Then place them in a freezer container or plastic bag. Don’t thaw them before cooking. Brown them as directed, then just add a little more water and cook covered on low heat 15 to 20 minutes or until thoroughly cooked.