Pot Stickers

1. Combine cornstarch and wine, stir to dissolve, and set aside heat 1 tablespoon oil in a large skillet, over a medium flame add pork, heat and stir until no longer pink.
2. Add scallions, cabbage, soy, brown sugar, salt, and pepper add cornstarch mixture.
3. Heat and stir until slightly thickened.
4. Remove from heat, cool.
5. Layout har gow wrappers or cut wonton skins into 3-inch rounds.
6. Place 2 teaspoons filling onto each wrapper.
7. Moisten edges with water, fold over, and press to seal flatten one side slightly, set aside.
8. Repeat with remaining wrappers and filling.
9. Heat 2 tablespoons oil in a wok, over a high flame.
10. Add potstickers 6 at a time, until browned on flat side remove to the side.
11. Repeat with remaining pot stickers.
12. Place all browned pot stickers in wok. Add broth, cover, and heat for 5-10 minutes until all liquid has evaporated.
13. Gently remove pot stickers with a spatula.
14. Serve, hot with chile oil to the side.