Pot Stickers

I took a cooking class back in 1993 with my neighbors and this was the appetizer course. These are so good you won't be able to stop eating them. I will also post the other recipes from this class soon.

1/2 lb ground beef
1/2 lb finely minced Chinese cabbage
salt
3-4 scallions, minced
1 T dark soy sauce
1 T soy sauce
Salt and Pepper to taste
1 tsp sugar
1 T white wine
1 T sesame oil
Wonton wrappers
2 T oil
1/2 c water
Sauce:
2 T soy sauce
1 T sugar
1 T white wine
1 T sesame oil
2 T water
1 tsp chopped scallion

Sauce:
Combine all sauce ingredients in a small saucepan. Gently warm and stir to dissolve sugar. Serve warm with hot potstickers.
Potstickers:
Combine cabbage with a light sprinkling of salt and let stand for 5-10 minutes. Squeeze dry.
Combine remaining ingredients (except wrappers) with the cabbage. Stir well and in one direction. Chill 1 hour.
Hold wrappers in the palm of your hand and place about 1 T of filling in the center. Fold edges together and moisten with a few drops of water. Hold the pot sicker securely in your left hand, then begin to form small pleats with the fingers of your right hand. Continue until pot sticker is completely closed. (If this is too hard just fold over and seal. These are too good not to make!)
Heat a large flat non stick frying pan and add 2 T oil. Add enough pot stickers to cover bottom of pan. Cook until bottoms are golden brown, about 2 minutes. Carefully add 1/2 cup warm water. Cover and cook until pot stickers are firm, about 4-5 minutes. Remove cover and continue cooking until water boils away and pot sticker bottoms become very dark. Serve with sauce.