Malaysian Curried Chicken Potstickers

1. Sauté the onions, garlic, curry powder, sugar, and salt in oil over medium heat until the onions are tender. Remove from heat and refrigerate for 30 min.

2. In bowl, combine onion mixture with raw ground chicken, apples, and scallions for filling. Place 1 tbsp. of filling in the middle of each dumpling wrapper. Brush the edge of half the wrapper with beaten egg. Fold the unbrushed half over the other half and crimp edges together with a fork.

3. In a large, nonstick skillet, heat 1 tsp. oil. Add enough potstickers to cover the bottom of the pan without touching one another; saute until golden brown on one side. Remove from heat and add 1⁄4 in. water to skillet; return to heat without turning the potstickers over (watch out for splattering grease). Cover skillet and let dumplings steam for 5 min., until the filling is cooked through.