Preheat your Blackstone Griddle as per the manufacturer's directions. You want it to be around 500-F, so hot, but not screaming hot.
Squirt about 2 tablespoons of oil onto an area of the Blackstone Griddle and let it heat up.
Place the potstickers, wide bottom side down, onto the hot surface. Let them cook for 3-4 minutes until they are golden-brown underneath. Use your tongs to peek under them and keep an eye on them - you don't want them to burn. Move them around a bit, so they don't stick.
When the potstickers are golden brown on the bottom, cover them with the cooking dome and squirt about 1/4 cup of water under the dome. This will create steam, so they cook through. You may need to do this a couple of times until your potstickers reach a safe eating temperature.
Cook the potstickers until they are 160-F. Use your meat thermometer to check. Most potstickers are made of ground meat, and the FDA recommends 160-F as a safe temperature for consuming ground meat.
Remove the cooking dome and let any residual water steam off.
Add another tablespoon or two of oil to the griddle surface and move the potstickers around in the oil until well-coated. Cook them for 2-3 more minutes or until the bottoms have crisped back up.
Serve with your favorite dipping sauce, and enjoy!