Finely mince the cabbage and mix with 1 tablespoon of salt in a large bowl. Set aside for 10-15 minutes. Then wash the cabbage twice to remove extra salt. Squeeze the water out slightly.

In another mixing bowl, mix ground pork with all the other seasonings. Continue stirring the meat filling in one direction for 1 or 2 minutes or until sticky. Add cabbage and combine well.

Scoop around 1 tablespoon of filling in center and wet the wrapper edges if necessary. Fold one side up to overlap the other side. Leave the two ends open. Repeat to finish all.

In a large pan with cover, brush some oil and lay the potstickers one by one. Pour around 1 /2 cup along with the edges. Cover the lid and heat over medium high fire. You will hear sound of the water in the first minutes. Move your pan from time to time to guarantee an even heat. Uncover the lid when there is no sound. Garnish green onion and roasted black sesame seeds. Continue frying over slow fire until the bottoms are well colored.