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Put the shredded cabbage into a bowl.
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Sprinkle cabbage with the 1/2 tablespoon of salt and let it stand for 30 minutes.
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Then wrap cabbage in a clean dishtowel and squeeze out any water.
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4
The drier the cabbage, the better.
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5
In a large bowl, mix the cabbage with all of the other ingredients (except the chicken stock, frying oil and the wonton wrappers).
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6
Put a little ball of it on a saucer and cook it in the microwave for a minute or so (or until no longer pink).
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Taste it and adjust seasonings if necessary.
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You can cut the wonton wrappers into circles with a glass or a biscuit cutter if you like, but I just leave them square.
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This gives you more area to work with.
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Make sure you keep the wrappers you arent using covered with a damp towel, because they dry out quickly.
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Put some warm water in a small bowl for wetting your fingers.
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Put a few of your wonton wrappers on your work surface.
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Place a small mound of filling (about 2 teaspoons) in the middle of the wrappers.
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Wet your fingers in the water and run them around the entire edge of the wrapper.
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Fold the wrapper in half diagonally, corner to corner to form a triangle (or a half moon if you cut them into circles).
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Starting at one end, pinch the wrapper tightly together all the way around until it is completely sealed.
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At this point, you can leave them triangular (or half moon) if you like, but I take 2 corners and seal them together almost like a tortellini.
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Not traditional, I know, but I like the way it looks and it seems an additional safeguard to keeping it sealed.
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Keep going with additional wrappers and filling until you run out of filling.
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At this point you can freeze them if you like.
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Line the dumplings up in a single layer on a parchment paper lined sheet pan and put them in the freezer.
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22
I leave them overnight just to be sure they are fully frozen.
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You can then put them in a freezer bag and just pull out however many you want to cook whenever you like.
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When you are ready to cook them: In a hot greased (nonstick if you can or youll find out where these dumplings got their names) pan over medium-high heat, place potstickers flat side down and cook until the bottom is browned, about 2 minutes.
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25
Have the cover for the pan ready (I use a sheet tray since my pan doesnt have a lid), and add one cup of chicken stock carefully as it will splatter.
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Cover the pan immediately.
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The stock will steam the potstickers.
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They are done when the stock has evaporated, about 4-5 minutes.
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When done, remove the potstickers from the pan onto a paper towel lined plate.
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Then repeat the frying process for additional potstickers using additional broth for each batch.
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31
I make a dipping sauce with soy sauce, a little brown sugar, some rice wine vinegar and a splash of sweet chile sauce, but these are so tasty they dont need a sauce unless you want one.
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Enjoy!
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