Pork & Shiitake Mushroom Pot Stickers

This recipe is a conglomeration of about three different pot sticker recipes.  I think pot stickers are a pain in the butt to make.  All that stuffing and folding is almost more than I can take but the results are worth it.  You can make a bunch of these and freeze them for later.  They make a fast snack or small dinner.

Pot Stickers
1 cups
Napa cabbage, finely diced
1 Lb
ground pork
1 cup
shiitake mushrooms, stems removed and finely diced
4 cloves
garlic, squeezed through a garlic press
green onions, just the green parts, very thinly sliced
1 tbl
hoisin sauce
1 tsp
fresh ginger, grated
2 tsp
sesame oil
1 tsp
Sriracha sauce
1 Lb package won ton wrappers round or square, it doesn't matter
1 to 2 cups
chicken stock

Soy Dipping Sauce
soy sauce
rice wine vinegar
green onions, sliced thinly, green and white parts
cup sugar
3 tbl
hoisin sauce

First make the dipping sauce.  Mix everything together in a small bowl until the sugar dissolves and set it aside.  Now Add everything else to a mixing bowl except the chicken stock and mix well with your hands.    Place a spoonful of the pork mixture in a wonton wrapper and fold and seal.  There are plenty of videos on Youtube that show how to fold and stuff pot stickers a lot better than I can describe. 

Now cook the dumplings.  You will have to do this in batches.  Put a tablespoon or so of canola oil in a non-stick  frying pan, add about a quarter inch of chicken stock and bring it to a boil over medium high heat.  Place the pot stickers in and cook until the stock is almost evaporated.  Don't stir them, just let them sit.  Just before the stock completely evaporates flip the pot stickers over.  Cook for one to two minutes more until the stock has evaporated and the bottom of the pot stickers start to brown.  Remove the pot stickers, place then on a palate without touching.  Repeat until all the pot stickers are cooked.   Serve with the soy dipping sauce.