Pork Potstickers

In a small bowl, whisk together the cornstarch, sugar, baking soda and white pepper.

In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions and cornstarch mixture. Mix with a wooden spoon until well combined.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of water and wet all around the edge.

Using a small cookie scoop, or two teaspoons of filling, place filling into the center of the wrapper.

Fold the edges up, but do not put them together yet.

Pinch one end of wrapper together.

Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand. By doing this, you'll create a small fold each time and form a natural crescent shape.

Do that for another three or four folds, sticking the dough together as you go and seal the other end.

When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 - 5 pleats on the top.

Place a potsticker wrapper on top of the dough press, and dip your finger into the bowl of water to wet around the edge, making sure that there is enough moisture to completely seal.

Put a cookie scoop of filling into the center of the wrapper and fold the press over. Push down hard to apply enough pressure to seal the edges.

Note: I did find that the process went MUCH more quickly using the press however, some of the edges didn't stick together and opened up while cooking. Therefore, make sure you're putting enough water on the edges to stick them together then press down hard enough to seal them.

When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil.

Place the potstickers flat side down into the pan. I can fit about 15 comfortably into my 10-inch non-stick skillet.

Cook for one minute without touching or until the bottoms are golden brown.

Pour the 1/4 cup (or 1/3 cup - I use 1/3 cup when cooking 15 at a time) of water into the pan and immediately cover with a lid.

Reduce heat to medium and cook for 3 - 4 minutes or until all the water has disappeared.

Remove lid and cook for an additional minute.

In a small bowl, whisk together the soy sauce, rice vinegar and chili paste.

Drizzle with sauce or serve it on the side for dipping.