2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork
2 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons of chopped green onion (scallions)
1 teaspoon soy sauce
2 tablespoons sesame oil
1 to 2 cups chicken stock or water
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.
Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better.
In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.
MAKING THE DUMPLINGS:
Place a small mound of filling in the middle of the wrapper.
Fold the wrapper in half to form a half moon shape.
Starting on one end fold/pinch the wrapper tightly together.
Proceed with this fold/pinch method until the dumpling is completely sealed.
There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
You can also gather up all of the sides and make a little "purse".
COOKING THE DUMPLINGS:
In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned.
Have pan cover ready and add 1 cup of chicken stock, cover immediately.
Check them in 3-5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
Serve with a soy sauce sauce or a spicy asian sauce. (Recipes will be posted later)