2 lbs. ground pork
2 heads of napa cabbage
10 shiitake mushrooms
1 red bell pepper
1 cup pickled chinese vegetable (looks light brown)
1 bunch of clear, dry vermicelli
2 large eggs
Salt and pepper
4 packages of your favorite potsticker wrapper
Small bowl of water (for sealing wrappers)
Soak dry vermicelli until just softened, but still firm. Cut vermicelli into small pieces. Julienne cabbage, mushrooms, bell pepper, pickled vegetable (I suggest getting out the food processor for this one, it will go much quicker). Mix all julienned ingredients with the pork, vermicelli, and two eggs. Add salt, pepper, oyster sauce, soy sauce to taste (we go very light on all these items because you usually eat these with a dipping sauce). Fill each wrapper with one spoonful of filling keeping it to one side of the wrapper. Dip your finger into the bowl of water and wet the entire circumference of the wrapper. Fold wrapper in half and press sides to seal (I like to pleat mine, but feel free to just fold it in half).
To freeze: Place potstickers on a parchment lined baking sheet making sure that none of them touch and place into freezer. Once frozen, you can place them in a ziplock bag and stick back into the freezer. Use within 3-4 weeks.
To cook (works both for fresh or frozen): On medium heat cook potstickers until one side is crisp and brown. Add 3 tablespoons of water to steam the wrapper. Once water has evaporated continue to fry. Flip potstickers until crisp and brown on each side. Enjoy with your favorite dipping sauce (I like mine with vinegar, soy sauce, and a little sriracha).