Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
Combine all filling ingredients except pork. Once well combined, add pork and combine.
Cover with plastic wrap and refrigerate until ready to use.
Mix flour and salt. Stir in hot water until shaggy dough forms.
Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal.
Place on lightly floured pan while you finish the rest
Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.)
When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid.
Cook an additional 1-2 minutes so bottoms get nice and brown.
Serve with your favorite dipping sauce!
My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try.
REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!
