Pot Stickers Traditional

½ pound ground pork

½ medium head cabbage, finely chopped

1 green onion, finely chopped

2 slices fresh ginger root, finely chopped

2 water chestnuts, drained and finely chopped

1 teaspoon salt

½ teaspoon white sugar

1 teaspoon sesame oil

1 (14 ounce) package wonton wrappers

5 tablespoons vegetable oil

¾ cup water

1 tablespoon chili oil

1 tablespoon soy sauce

1 teaspoon rice vinegar

Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.