Preparation:
combine cornstarch and wine-mix well heat 1 tablespoon oil in a skillet, over a moderate flame add pork and stir-fry for 3-4 minutes add scallions, cabbage, soy, brown sugar, salt, and pepper-mix well add cornstarch mixture heat and stir until slightly thickened remove from heat and allow to cool slightly place 2 teaspoons mixture onto each wrapper fold edge of wrapper over filling fold 3-4 pleats into egde of wrapper and press to seal repeat with remaining filling and wrappers heat 2 tablespoon oil in a wok, over a moderately-high flame place 6 potstickers into the pan and brown well on the bottom remove with a slotted spoon or spatula and set aside brown remaining potstickers, 6 at a time, until all have been browned place all of the potstickers into the wok or skillet pour in broth, reduce heat, cover, and simmer until the broth evaporates (about 10 minutes) remove from heat serve hot, with chile oil to the side |
