Mandarin Pork Potstickers

We made these on New Years Eve this year. Probably more fitting for Chinese New Years, but I think I would them any time. The original recipe came from Simply so good but we made a few changes to her original recipe

2 1/2 cups napa cabbage, thinly sliced

8 to 10- oz ground pork or chicken

1/4 cup chicken stock (or water mixed with chicken bouillon)

1 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon scallions, minced

2 teaspoons fresh ginger, minced

Salt and pepper to taste

40 - 50 potsticker or gyoza wappers

oil

water

Place cabbage in bowel and sprinkle with salt. Let stand for 10 to 15 minutes. Squeeze cabbage tightly to remove the excess liquid.

In the bowl of a food processor add the pork, stock, soy sauce, cornstarch, scallions, ginger, salt, pepper and cabbage. Process until mixture is well combined and no large chunks are visible. Alternately, combine all ingredients and stir to combine.

Fill each wrapper with a teaspoon of the meat mixture. Seal by lining the edge of wrapper with a small amount of water and folding together. Heat a large frying pan over medium until hot. Add 1 1/2 tablespoons oil. Add about 12 potstickers, seam side up and cook until bottoms are golden brown, 3-4 minutes.  Add 1/3 cup water, cover, reduce heat to medium-low and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm.  Wipe out the pan with a paper towel, the repeat process until all of the potstickers are cooked.