Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.

Meanwhile, sweat garlic and ginger in small micro-safe dish and a bit of the sesame oil. 30 seconds or so.

Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

MAKING THE DUMPLINGS: Using #70 scooper (about 2-1/2 tsp), place a small scoop of filling in the middle of the wrapper. (Be careful not to touch the edges with the filling as this will impede proper sealing of the dumplings.) Pull up the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be about 10 folds per dumpling. Rest the dumplings with the folded edges straight up.

At this point they may be frozen. Avoid refrigerating for longer than an hour or they will get soggy and fall apart.

COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. Once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

SPICY SOY DIPPING SAUCE: Combine all and serve in a small bowl.

Made 2/23 for Duffy ride with Donna and Paul. Did the citrus-soy dipping sauce. Wonderful