For filling, in a bowl combine the first thirteen ingredients (through black pepper). Transfer mixture to a food processor. Cover and process until well mixed but still slightly chunky. Return to the bowl. Cover and chill at least 1 hour.
Lightly flour a baking sheet. For each pot sticker, place about 2 teaspoons of the filling in the center of a gyoza wrapper. Moisten edge of wrapper with a little water. Fold wrapper in half over filling; pinch edges together to seal. Set pot sticker with sealed edge upright and press gently to slightly flatten the bottom. Transfer to the prepared baking sheet. Cover pot stickers with a clean kitchen towel.
In an extra-large skillet heat 2 tablespoons of the oil over medium-high heat 1 minute or until very hot. Carefully place half of the pot stickers upright in skillet (make sure pot stickers do not touch). Cook about 1 minute or until bottoms are lightly browned. Reduce heat.
Carefully add 2/3 cup of the water to skillet. Cover and cook 5 minutes. Cook, uncovered, 3 to 4 minutes or until all of the water is evaporated. Cook, uncovered, 2 to 3 minutes more or until bottoms are browned and slightly crisp. Using a wide metal spatula, gently remove pot stickers from skillet. Carefully wipe any remaining moisture from skillet.
Keep pot stickers warm while cooking the remaining pot stickers, using the remaining 2 tablespoons oil and the remaining 2/3 cup water. If desired, sprinkle pot stickers with additional crushed red pepper and serve with Asian Slaw.