First, prepare the filling. In large bowl, combine the ground pork meat with the prepared cabbage, ginger, carrot, green onion and garlic and mix well using a spoon. In separate, small bowl whisk together the egg, soy sauce and sesame oil. Add this sauce to the filling mixture and season with salt and pepper. Mix well.

Remove the wrappers from their packaging, then keep them covered with slightly damp towel, to keep them from drying out. Make one dumpling at a time - place approximately 1 teaspoon of pork filling into the middle of each wrapper. Moisten the edges very lightly with water using a pastry brush or your finger. Fold the wrapper in half and make 6 small pleats along the edge to seal the wrapper. Place the dumplings seam-side up on large baking sheet sprinkled with rice flour and keep the potstickers covered with damp towel. Press them down just slightly to flatten out bottom.

To cook the potstickers: Preheat a large, flat skillet over medium heat with several tablespoons canola oil. Once the pan is hot, add the dumplings – arrange them seam side up in a tight circle so they are touching until pan is filled (it can take 2 to 3 batches to fry all dumplings). Fry on medium heat uncovered for 1 minute.

Mix together the water and soy sauce (2 tbsp soy sauce and 1/4 cup water PER pan) and add to pan – tilt the pan to distribute water evenly. Cover and turn the heat down to low. Steam the dumplings for 4 minutes, then remove cover and let them fry until bottoms are golden brown, about 2 more minutes. Remove the pot stickers from the pan carefully and repeat with remaining dumplings.

Serve the pork dumplings with soy sauce mixed with a dash of sesame oil and eel sauce or sweet chili sauce.