Created by Bergy on October 14, 2011
Step 1: Sprinkle the teaspoon of salt over the shredded cabbage and let it stand for 15 minutes then Squeeze out any liquid
Step 2: Make sure that you drain any liquid from the finely chopped shrimp
Step 3: Mix the squeezed cabbage,shrimp, pork, 2 tablespoons soy, wine, onion, sesame oil, 2 teaspoons ginger and garlic. Mix it well, use your hands.
Step 4: Keep your wrappers covered with a damp cloth as you work with them so they do not dry out.
Step 5: Place 2 teaspoons of the filling on each wrap, dampen the edge of the wrap and seal tightly. Be sure they are tightly sealed.
Step 6: At this point you may freeze them or continue on cooking them
Step 7: In a large skillet heat 1 tablespoon oil add 16 potstickers fry for one minute or until golden on one side.
Step 8: Add 1/4 cup chicken stock reduce heat to low, cover and cook without turning for 7 minutes or until the dumpling is translucent and most of the liquid is evaporated.
Step 9: Uncover and on a bit higher heat continue cooking for another 5-7 minutes or until they are golden.
Step 10: Drain and put on a platter, keep warm
Step 11: Continue cooking the remainig pot stickers
Step 12: Mix the dipping sauce: 2 tablespoons light soy sauce, 1 tablespoon rice vinegar and 1 teaspoon fresh grated ginger. It requires no cooking but make it an hour or so ahead before serving.
Step 13: Enjoy