Pork and Cabbage Pot-Stickers

Filling: Toss cabbage with salt in a conlander set over a bowl. Let stand until cabbage begins to wilt, about 20-30 minutes. Squeeze out excess moisture and stranfer to a medium bowl. Add remaining filling ingredients and mix thoroughly. Cover and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.

Lay out several wonton wrappers. Add a generous teaspoon of the chilled filling per wrapper. Dampen 3 edges with water and seal wrappers tightly, squeezing out excess air. Transfer to a baking sheet and repeat with remaining wrappers and filling.

Pot-stickers may be used immediately or frozen at this point and transfered to a zip-loc bag for storage.

Combine all dipping sauce ingredients and mix well. Set aside.

Brush 1 tablespoon of oil over bottom of 12" skillet. Arrange 1 layer of pot-stickers in the skillet, barely over-lapping if necessary. Place over medium heat and cook without moving until golden brown on the bottoms, about 5 minutes.

Reduce heat to low, add 1/2 cup water and cover immediately. Cook until most of water is absorbed and the wrappers are slightly translucent, about 10 minutes. Increase the heat to medium-high and continue to cook until bottoms are well-browned and crisp, 3-4 minutes more. Slide pot-stickers onto plate and repeat with remaining ones. Serve with scallion dipping sauce.