and green onion. Mix until thoroughly combined. Lay wonton wrappers out on a flat surface and place about a tablespoon of the pork mixture in the center of each. Working in batches, wet the edges of each wonton wrapper, then bring the corners into the center and pinch together to form a wonton shape. Heat canola oil in a large skillet on medium high heat. Once hot, work in batches and sear the bottom of the potstickers until browned and crispy. Turn the heat of the skillet up to high. Working in batches, place about 8 of the potstickers into the pan and add ¼ of the water or stock and cover with a lid. Cook 4-5 minutes, until liquid is almost absorbed and the potstickers and tender but firm. Repeat with remaining potstickers. To make dipping sauce, whisk chili oil, soy sauce, brown sugar and crushed red pepper flakes until combined. Serve potstickers with chili oil dipping sauce.