Filling
- 1 lb ground pork
- 1 1/2 cup cabbage, shredded / finely chopped
- 4 cloves garlic, minced
- 3 tbsp ginger, finely minced
- 1/2 cup green onion, finely chopped
- 2 tbsp + 1 tsp soy sauce
- 1 tsp sesame oil
- Pinch cayenne pepper
Dough
- 12 oz pre-made wonton wraps (Nasoya at Kroger)
Dipping Sauce
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
Combine filling ingredients in a medium sized bowl. Wet the edges of a wonton wrap. Spoon filling into middle of the wrap. Close wrap around filling and seal the edges by crimping with a fork or pinching.
For frying the wontons, use a medium/large pan with a lid. Heat pan on medium heat with light layer of canola oil. Place ~6 pot stickers in pan with flat sides down. Fry for 2 minutes. Add 1/4 cup water to pan and immediately cover. Steam for 3 minutes. Remove lid and continue to cook until water is evaporated and bottom of pot stickers is browned and crunchy. Repeat with remaining pot stickers.
Serve with rice and dipping sauce.