In a bowl, mix all the ingredients except chicken stock, oil, and gyoza wrappers.
On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 tsp filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. (See video for more details).
In a lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then arrange pot stickers in tight circular pattern. Cook uncovered, until bottoms are pale golden, 2 to 3 minutes.
Add chicken stock, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Remove skillet and serve.