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1
In a medium bowl, toss cabbage with 1/2 teaspoon salt.
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2
Let stand 10 minutes.
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3
Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
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4
Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.
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5
Mix well with a fork.
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6
Filling can be refrigerated, covered tightly, up to 2 days.
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7
To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out.
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8
Place 1 rounded teaspoon filling in center of wrapper.
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9
With dampened fingertips, moisten all edges.
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10
Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal.
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11
Transfer to a lightly oiled plate, and cover with a damp towel to keep moist.
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12
Repeat with remaining wrappers and filling.
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13
In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high.
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14
Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side.
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15
Carefully add 1/2 cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes.
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16
Repeat with remaining tablespoon oil, wontons, and 1/2 cup water.
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17
Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.
