Finely grate the garlic and ginger, combine with the minced pork and ingredients marked with ●, and blend until the ingredients bind together. Let sit in the refrigerator.
Mince the onions and heat in the microwave for 40 seconds, then cool.
Mince the cabbage and Chinese chives.
Mix the pork with vegetables from Step 2.
When evenly blended, wrap in wrappers.
Heat a frying pan over strong medium heat, add 3 tablespoons of oil, and arrange the pot stickers in the pan.
Do not move the pot stickers until they have browned on the bottom.
To make "wings" on the pot stickers, add the ingredients marked with ☆ (flour dissolved in water). To make them without "wings," add boiled water. In both cases, add water up to 1/4 of the height of the pot stickers and cover with a lid.
When the wrappers become translucent, uncover the pan and cook down the moisture.
Add the sesame oil around the sides of the pan, and when they start to sizzle, transfer to a serving plate and serve.
Story Behind this Recipe
Since Chinese cabbage tends make the stickers too moist, I used regular cabbage and onion instead.
Precooking the onions brings out the sweetness and puts it on par with Chinese cabbage.
A scant amount of meat helps keep the insides from shrinking.
Slicing the cabbage and onions as thinly as possible gives it a nice light texture.
Do not squeeze the moisture out from the vegetables.
It's tastier when seasoned well with black pepper.