Pork, Ginger & Cabbage Pot Stickers

Method

1. In a bowl, add pork mince, ginger, garlic cabbage, coriander, onions, soy sauce, cider vinegar, season with salt and pepper, move to the fridge to cool.
2. To make the pot sticks, add 1 tablespoon of mixture to each won ton skin, and the brush the edges with water, seal together around the edges with your fingers.
3. Heat 1-1/2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Arrange the dumplings in the skillet (not too close together) and cook, without disturbing them, until their sides are golden brown which takes about 2 minutes.
4. Add 1/4 cup water and immediately cover the pan.
5. Turn the heat down a bit, to medium. Cook for 5 minutes.
6. Uncover the pan and turn the heat back up to medium-high. If there is remaining water, cook it off. Shake the pan a few times, turning the dumplings, as you continue frying the dumplings until their sides become crispy, about 2 minutes more.