Make won tons according to instructions for making filled pasta in the Making Pasta chapter
You'll need about 36 3-inch circles
Keep the dough covered to prevent it from drying out
In a bowl, combine the pork, onion, cabbage, ginger root, sesame oil, soy sauce, and salt and pepper to taste
Mix well and set aside
Spoon about 2 teaspoons of the pork mixture onto a dough circle and follow the instructions for making won ton in the Making Pasta chapter
To make a traditional potsticker you'll need to pinch the dough together at the top into 3 little pleats so that the dumpling resembles a little bag that has been squeezed shut
Heat a skillet over high heat
Add just enough peanut or other vegetable oil to cover the bottom, then swirl the pan to coat bottom and sides
Reduce heat to medium
Add the dumplings, smooth side down, so that they touch each other in straight rows or in a circle
Increase the heat so that the oil sizzles
Cook until the bottoms are browned, then pour in enough stock or broth to come halfway up the sides of the dumplings
Reduce the heat so that the liquid simmers, cover the pot, and cook until the liquid is almost absorbed
Uncover and cook until the bottoms of the dumplings are crisp, adding a bit more oil underneath the dumplings, if necessary
Remove from the heat and, using a spatula, transfer to a plate, and garnish with chives
Serve immediately with soy sauce, rice vinegar, Chinese black vinegar, or hot chile oil for dipping.
