Pot Stickers

Had a craving a few nights ago for pot stickers, but I couldn't order them from the local chinese restaurant since it was 2am, so I made my own. And I must say, they were just as good, and I didn't have to load them up with MSG to make them tasty! Below is the recipe for pot stickers and for homemade wontons.
For the stuffing ingredients, use whatever is on hand and whatever you will enjoy.

Pot Stickers
Yield 64 (Obviously adjust to how many are needed)

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped
• 1 lb lean pork, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons white wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock

• DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced 
• Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
• Squeeze out any liquid from the shrimp.
• Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
• On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
• In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
• Repeat for the remaining 32 dumplings.
• Mix the dipping sauce and serve with warm or hot dumplings.

Wonton Wrappers

Yield 24

• 1 egg
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 to 1/2 cup water, as needed
• Extra flour as needed

1. Lightly beat the egg with the salt. Add 1/4 cup water.
2. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
3. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.