Potstickers

For the potstickers:
In a medium bowl, mix together the pork, cabbage, green onions, garlic, ginger, rice vinegar, oyster sauce, cornstarch, and black pepper.

Place a rounded teaspoon of pork mixture onto the center of a potsticker wrapper. Have a small bowl of water near and dip your finger into it. Run your wet finger around the outer perimeter of the potsticker wrapper. Fold the wrapper over the pork mixture to form a half-moon. Then seal the edges with a fork, using firm but gentle pressure. On a tray dusted with cornstarch, set filled potsticker down firmly, seam side up, so that it will sit flat. Repeat process with remaining potstickers.

In a large, deep skillet, heat 1 tablespoon of oil over medium-high heat. Swirl the oil to evenly coat the bottom of the pan. Add half the potstickers (do not overcrowd—if 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. Add 1/3 cup of chicken broth, then reduce heat to low and cover the pan. Cook until potstickers are tender and liquid has evaporated, about 6 to 8 minutes. Remove to serving platter and repeat the cooking process with the remaining potstickers. Serve hot with dipping sauce.

For the dipping sauce:
In a small bowl, stir together all dipping sauce ingredients.

Note: Because potstickers can be time-consuming to make, I always double the recipe and freeze half of them. To freeze, simply spread potstickers on a pan dusted with cornstarch, and then cover with foil. Once they are frozen, transfer them to a freezer safe container or baggie. To cook, take them directly from the freezer into the pan, and increase the cooking time by about 2 minutes.