Start by browning 1/2 lb of ground pork (Italian sausage if you like a little more heat).
While the pork is browning, chop 1/4 c mushrooms (about 6 large button mushrooms) into a small dice. Also dice 1/4 c green bell pepper (about 1/2 a pepper) and 3 green onions.
***I think this is a great recipe to make in the same week I make homemade pizzas, because I never use a whole container of mushrooms or my whole pepper!***
Add to this mix, 1/2 cup bagged coleslaw, or fresh chopped cabbage. Dress this with...here comes the strange part... 1/2 TBS ketchup, 1/2 TBS yellow mustard, 1/2 TBS Worcestershire Sauce, 2 TBS soy sauce and 1/4 tsp of sesame oil. Mix together and add the cooled sausage. I also grate in (using my micro plane) 1 TBS of fresh ginger and 2 cloves of garlic.
I refrigerate this overnight so the cabbage wilts a bit and all the flavors combine.
Then it's time to start stuffing your pot sticker wrappers (wonton wrappers work too). Wet the edges of each wrapper and place a small amount of filling in the center. Pinch the edges to seal...you can crimp if you want, or just seal them flat.
After I fill all my wrappers (my recipe fills 30), I cover them with a damp paper towel and heat my skillet.
Add a small amount of vegetable oil to a large skillet with a tight fitting lid. When pan is hot (about medium heat), place in pot stickers and cook about 5 minutes, until the bottoms are brown. Add about 1/4 cup of water to the pan and put on the lid. Let them steam for about 7 minutes, or until the water is gone and the tops seal tight on the filling. Remove cooked pot stickers and repeat with remaining.
I make a quick dipping sauce with 1/2 cup soy sauce, 1/4 tsp of sesame oil, 1/4 cup rice wine vinegar and 1/2 TBS fresh grated ginger.
Even Robyn loved them!