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Combine meat, cabbage, ginger, garlic, onion
and soy sauce in a bowl. Mix well. Brush 1/2
of each wrapper with beaten egg before filling.
Place a teaspoon of filling in center of wonton
wrapper, fold over and seal by pinching edges
together. Do not overfill. Place on a plate
until you get enough for a batch (6-12
depending on size of pan) If you want to wait
to cook later, cover with plastic wrap and
refrigerate. Or you can freeze and cook later.
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To cook-
Put about 2 Tbsp oil in a large non stick
skillet that has a lid and turn heat to medium
high. A minute later, add potstickers, one at a
time. Only put in enough for one layer. They
should have room in between. Cook about 2
minutes or until bottoms are lightly browned
and most of the oil has been absorbed. Add 1/4
cup water per dozen dumplinngs to pan, and
cover. Lower heat to medium and let simmer
about 3 minutes. Uncover dumplings, return
heat to medium high and cook another minute or
two until bottoms are brown and crisp and water
evaporates. (Use more oil if necessary) Serve
hot with sauce of your choice or plain.
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