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1.
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Combine the pork, coleslaw mix, green onions, ginger, garlic, crushed red pepper flakes, cornstarch, soy sauce, dry sherry, and 1/2 tsp.
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dark sesame oil in a bowl.
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Combine with a fork until ingredients are well distributed.
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2.
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Place a few wonton wrappers on your work surface.
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Using a teaspoon or melon baller, place small portions of the meat mixture in the center of each wonton wrapper.
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Using your fingers or a small brush, wet two perpendicular sides of each wrapper.
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3.
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Fold in half (for round wrappers) or from corner to corner (for square wrappers), sealing.
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Repeat with remaining wonton wrappers.
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4.
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Heat oil 1 Tbsp.
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per panful over medium-high heat.
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Place a single layer of potstickers in the pan (about 12).
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Let cook until brown and crispy on the bottom, about 5-6 minutes.
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5.
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Pour 1/3 c. chicken broth in the pan, cover, and reduce heat to low.
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Cook about 10 minutes, or until the potstickers are soft and the liquid has evaporated.
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6.
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Repeat with remaining potstickers.
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7.
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Meanwhile, for dipping sauce, combine tamari, sambal oelek, hoisin, and dark sesame oil in a small bowl.
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8.
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Remove the potstickers from the pan, and serve with the dipping sauce.
