Potstickers are not complicated - except for the crimping part. I have a hard time making mine look as nice as professional potstickers. But I supposed the more I work with it the better I will get. The demo video features the talents of Evie - one of my catering students - who makes beautiful potstickers. Hooray for Evie!! The best thing about making these is they can be assembled ahead of time, placed on a sheet pan, frozen, popped off and kept in bags in the freezer until you are ready for them. If you don't want to pan-fry/steam them, they can be dropped in broth and eaten as soup dumplings.