Prepare Panda Express Potstickers Dipping Sauce according to the recipe in the Box below. Set aside.

In a medium bowl, add chicken, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Mix well.

Stir in egg white. Mix well.

Lay 6 dumpling wrappers on flat on a work surface.

Spoon 1 teaspoon of filling onto the center of each one.

Lightly wet the edge of each wrapper with water.

Fold dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger.

Place sealed dumplings on a baking sheet. Cover with plastic wrap to keep the dumplings from drying out.

Repeat until all dumping wrappers are filled or all filling is used.

(Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to a resealable plastic bag or wrap in plastic.)

Place a large skillet over medium heat until hot.

Swirl some oil around to coat the pan.

Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them.

Add 1/4 cup water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan.

Repeat until all dumplings are cooked.

Serve immediately with the dipping sauce.