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Before I start with the instructions, let me just clarify a few things.
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Dont let the weird ingredients and unusual things scare you.
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You can make substitutions for many of the ingredients and these will come out just fine.
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Now, the exception to this is the oyster sauce and the sesame oil.
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If you dont typically keep some around, then buy the smallest bottles you can (they last a long time) in the Asian food aisle of your grocery store and either make these pot stickers often or quadruple the batch.
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As for the fresh ginger, kosher salt, and white pepper, you can use powdered ginger (about 1/2 teaspoon) instead of fresh, regular salt (same measurement), and regular pepper (same measurement).
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I do recommend using fresh garlic, of course, but if you have to cheat and use powdered, then go with about 1 teaspoon of garlic powder instead of the 2 cloves of fresh.
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Lastly, the number of wonton wrappers you use depends on the size of the wrapper.
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You can find square ones or round ones and the round are usually bigger.
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No matter how big, though, dont put more than 1 Tablespoon of filling inside to ensure they cook thoroughly.
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Bring a pot of water to a boil.
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Place cabbage in boiling water for a few minutes, just until it begins to soften.
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Remove cabbage from hot water immediately and rinse in cold water.
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Drain and rinse then drain again.
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Squeeze handfuls of cabbage to release the excess water, then wrap in paper towels and squeeze again until youve squeezed and wrapped all the cabbage.
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Wrap and squeeze in paper towels one more time.
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This is necessary to decrease the moisture in the filling and prevent breakage of the wonton wrappers during cooking.
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Set cabbage aside.
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Whisk together the egg white, soy sauce, oyster sauce, sesame oil, corn starch, sugar, salt, and pepper in a medium bowl.
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Stir in the cabbage, green onions, ginger, and garlic.
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Add the pork and mix until thoroughly combined.
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Take one wonton wrapper at a time, brush outer edge (about 1/2 inch) with water all around just to moisten.
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Place a small amount (how much depends on the size of your wrapperusually 1-2 teaspoons) of filling in the middle.
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Fold wrapper over (forming a triangle, if wrappers are square), squeezing out the air and pressing the edges together to form a seal.
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Sometimes you can find round wrappers which are larger and are more traditional.
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Either one works.
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You can pleat the edges, if you like, to have a good seal.
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Heat a skillet over medium to medium high heat.
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Add 1 Tablespoon of vegetable oil, tilting the pan to coat.
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Once the pan is heated, place pot stickers in a single layer in the pan without letting them touch.
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Fry until the bottoms are brown.
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Flip them over, add 1/2 cup water, cover, and let steam/cook for 6 to 7 minutes, or until the water is evaporated and bottoms are golden brown.
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If the water evaporates quicker than this, turn your heat down.
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You need this much time for the filling to cook through (based on 1-2 teaspoons of filling).
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Be aware that when you add the water, there will be a lot of spitting and sputtering of the oil.
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I used the lid as a shield and moved quickly at that step.
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Repeat this process as often as needed, adding more oil if needed, until all of the pot stickers are cooked.
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If you have smaller wrappers, then you can cook more pot stickers per batch and do fewer batches, needing less oil most likely.
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In other words, you may use more or less than 6 Tablespoons of oil during the frying process.
