3/4 - 1 LB Pound Ground Pork
2 cloves Minced Garlic
1" about 1 tsp Tb grated Fresh Ginger
1/2 Cup finely shredded Cabbage Use Napa if you can, but American is fine.
2 - 3 Tb ASIAN GOURMET Szechwan Sauce
1 Tsp Onion Powder
1 Egg Beaten
1 tsp Soy Sauce
1 tsp Brown Sugar
40 Wonton Wrappers or Round Asian Pot Sticker Wrappers
1 and 1/3 Cups Broth (I used beef)
1 egg beaten with 1 TB Water to glue pot stickers closed.
2 TB Oil each time you brown a 1/4 batch of pot stickers.
Mix the first 8 ingredients. Lay out 12 wrappers on the work surface and take the egg wash and wet the edges of all 12 wrappers. Place a tsp of filling in the centers.
Glue the two catty corners together first, then take your thumb and finger and squeeze the other two together including the edges. You will have several layers of pasta bunched together. After closing all 12 wrappers transfer them on a plate to the stove. Place 2 Tb oil in a skillet. I suppose a nonstick one would be best but I used a 12" cast iron skillet. Make sure it's good and hot before placing the oil in it and spreading it around, then place the pot stickers in it and turn often as they brown. Then pour 1/3 Cup broth in the pan and immediately place a lid on top to let them steam for 2 minutes.
NOTE: If the pan isn't hot before you pour the oil in more of the stickers will stick in a cast iron pan. Even with a good pan full a few might stick. (Hot pan, cold oil, food won't stick) Make sure you clean the cast iron pan with water only and dry well before starting a new dozen stickers.
Dipping Sauce: Use ASIAN GOURMET Szhewan Sauce straight from the bottle, or mixed with an equal amount of Soy Sauce.