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1
For the potstickers: In a medium bowl, mix together the pork, cabbage, green onions, garlic, ginger, rice vinegar, oyster sauce, cornstarch, and black pepper.
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2
Place a rounded teaspoon of pork mixture onto the center of a potsticker wrapper.
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3
Have a small bowl of water near and dip your finger into it.
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4
Run your wet finger around the outer perimeter of the potsticker wrapper.
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5
Fold the wrapper over the pork mixture to form a half-moon.
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6
Then seal the edges with a fork, using firm but gentle pressure.
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7
On a tray dusted with cornstarch, set filled potsticker down firmly, seam side up, so that it will sit flat.
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8
Repeat process with remaining potstickers.
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9
In a large, deep skillet, heat 1 tablespoon of oil over medium-high heat.
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10
Swirl the oil to evenly coat the bottom of the pan.
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11
Add half the potstickers (do not overcrowdif your pan is not big enough to hold half the potstickers comfortably, then split them into 3 batches instead), seam side up, and cook until bottoms are golden brown, about 3 to 4 minutes.
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12
Add 1/3 cup of chicken broth, then reduce heat to low and cover the pan.
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13
Cook until potstickers are tender and liquid has evaporated, about 6 to 8 minutes.
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14
Remove to serving platter and repeat the cooking process with the remaining potstickers.
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15
Serve hot with dipping sauce.
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16
For the dipping sauce: In a small bowl, stir together all dipping sauce ingredients.
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Note: Because potstickers can be time-consuming to make, I always double the recipe and freeze half of them.
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To freeze, simply spread potstickers on a pan dusted with cornstarch, and then cover with foil.
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19
Once they are frozen, transfer them to a freezer safe container or baggie.
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To cook, take them directly from the freezer into the pan, and increase the cooking time by about 2 minutes.
