1 medium (4-1/8" long) Onions green spring or scallions raw
1 1/2 tablespoon Ginger root raw
2 clove Garlic raw
1 1/2 tbsp Sauce tamari
1 teaspoon Vinegar rice
1/2 tsp Salt table
1 tsp Pepper black
2 tablespoon Sesame oil
Fill a large pot about 1/2 way full with water. Boil water.
While the water is boiling, wash and prep the rolls.
Wash and gently separate the cabbage leaves, being careful not to break them as they will be your potsticker wrapping paper. You will need between 10-15 intact leaves.
Once the water is boiling add the leaves, mix with water, cover and let cook for about 8 minutes.
In a medium sized mixing bowl combine the other ingredients except the sesame oil (as you will use this to fry the potstickers).
In a large non-stick skillet on the stove, heat 1 T sesame oil over medium heat. Add the pork, onion, spices. Cook for about 6-8 minutes or until the pork is cooked throughout. Remove from heat and place on a plate.
Once the cabbage is finished cooking, set the leaves on a clean kitchen towel to dry. Remove the stem from the cabbage so that you have 2 halves of cabbage from each leaf.
Put 1 T of pork stuffing on each 1/2 of a cabbage leaf. Roll up the leaf place on plate.
Heat the other 1 T of sesame oil in the large skillet. Turn heat to medium. Place rolled cabbage leaves in the skillet (with edges side down). Add 1/8 C of water to the hot pan, cover the pan and steam for about 8 minutes.
Gently remove each pot sticker from the pan and serve immediately.