Make filling. Combine pork, cabbage, ginger, rice wine, soy sauce, water, salt, pepper, sugar, and sesame oil in a large bowl. In a small separate boil also combine your sauce ingredients (soy sauce, sugar, rice wine, water and green onion). Refrigerate until you serve.

Next, assemble. You will need a large work-space, a small dish of water and a pot sticker press if you have (I always just hand seal mine). Each wrapper will get about a tablespoon+ filing (you will find the right ratio once you make a couple). Once filing is placed in the center, put a small amount of water on two adjacent sides of the wrapper, fold the wrapper into a triangle (water sides stay on counter). I usually pick up the triangle folded wrapper and filling and press the sides to seal.

Assemble all potstickers and store on a baking sheet or large Tupperware.

Once completed, you can now freeze extra potstickers by placing a single layer of uncooked potsticker on a baking sheet and into the freezer. Once frozen place in a ziplock.

Pan fry and steam. In a large nonstick pan (or more than one), heat oil over medium-high heat. Once HOT add potstickers in a single layer, turn heat to medium and fry one side for 2 minutes. Next you will add 2-3 tbsp water and turn heat down to medium-low. Cover and simmer 12 minutes. Remove top, water should be gone (if not pour out). Cool an additional 2 minutes to crisp up. Serve as you go or turn the oven on low and cook all batches, keeping finished potstickers warm in the oven.