Potato and Mushroom Potstickers

Ingredients
8 potatoes, washed, peeled, cubed
1 tablespoon oil, plus additional oil for potstickers
1 onion, chopped
2 garlic cloves, chopped
1-2 cups mushrooms, diced
salt & pepper
wonton wrappers
water
2 scallions, thinly sliced
sour cream

Directions
1. Cook potatoes in salted water. Drain and mash. Allow them to cool.
2. Meanwhile, heat oil in a skillet. Add onions and garlic and saute till translucent. Add mushrooms and saute till everything is golden brown and caramelized (this will take quite a while, so be patient).
3. Combine potatoes with onion/garlic/mushroom mixture. Season with salt and pepper and allow to cool.

4. Put a few teaspoons of the mixture in the middle of a wonton wrapper. "Paint" the edges of the wrapper with water (I just used my finger) and fold the wrapper over in half. Crimp the edges.

5. I managed to fill 52 wrappers and still had some mixture left over.

6. This step will have to be done in a few batches (unless you have a ginormous pan): heat oil in a pan. Add potstickers in one layer. Once the bottom of the potstickers is golden brown, very carefully add about 1/4-1/3 cup of water. Cover the pan and let cook 3-5 minutes.

7. Serve with sour cream and scallions.

Alternatively, you can steam or fry these potstickers. You can also freeze them for later use before the cooking process.