Pork Potstickers with Dipping Sauce

1. Place shredded Nappa cabbage in a colander. Sprinkle with salt and toss to coat. Let it stand for 20 to 30 minutes in the sink.
2. Wring the water from the cabbage by placing a handful or two in a clean kitchen towel and twisting. Place the cabbage in a large bowl.
3. In a medium sized bowl, combine prepared cabbage, pork, ginger, garlic, soy sauce, sesame oil, and egg. Mix to combine. Refrigerate for at least a couple of hours for the flavors to blend. I like to let mine sit overnight. Meanwhile, make the dipping sauce by combining all of the ingredients in a large jar and shaking to combine. Refrigerate until ready to serve potstickers.
4. When ready to fill and prepare the potstickers, follow the instructions on the package of the wonton wrappers. Basically, lay a wonton wrapper out on a flat surface. Place 1-2 teaspoons of filling just slightly off to one side of the middle. Dip your finger in some water and wet the edges of the wonton wrapper. Fold the wrapper over, making sure to get out any air. Press lightly along the edges of the wrapper to seal. Try to make sure the potsticker will stand up. Set the completed potstickers aside and repeat the process with the remaining wrappers and filling.
5. Heat a large skillet over medium high heat. Coat the bottom with about 1 Tablespoon of vegetable oil. Add the potstickers into the pan 10 to 12 at a time depending on the size of your skillet. Let them fry for 3 minutes or until the bottom is golden brown. Quickly add 2/3 to 3/4 cups water to the skillet and clamp on the lid. Cook an additional 7 minutes or until cooked through. Remove the potstickers from the pot with tongs. Wipe out the pan with a paper towel. Repeat the process with the remaining potstickers cooking them 10 or 12 at a time until you are done. Make sure the pot doesn’t run dry each time or the potstickers will not steam. Keep the completed potstickers warm until serving.
6. Serve potstickers with dipping sauce.

NOTE: If the potstickers stick to the bottom of the pan, just add a bit more water, clamp on the lid, and wait another minute. The water should loosen them enough that they can easily be removed from the pan.