Pot Stickers

With the Chinese New Year celebrations in the air and we being in California which is a melting pot of cultures from around the world, I thought it only appropriate to try out this Asian specialty. Pot-stickers, as these are called, are the shallow or dry-fried dumplings, known by a variety of names such as Mo-Mo, Jiaozi, Gyoza etc in various Asian cultures.
Ingredients:
1 cup chopped cabbage
1 tbsp ginger, finely chopped
1/4 cup green onions, finely chopped
1/4 cup soy granules
2 tbsp soy paste (thicker soy sauce)
1/4 tsp chilli paste
Salt and pepper to taste
15 Wonton wraps (you can get these from Asian super markets in the freezer section)

Method:
Heat one table spoon oil in a pan. Add ginger, green onions and cabbage and saute this for a minute. Now add the soy granules (I don't pre-cook the granules but add them direct as they are small and there is enough moisture in the other ingredients). Saute it all together for another minute and then add the chilli paste, soy paste, salt and pepper. Saute till the whole mix is dry.
Take the wonton wraps one by one, fill each with about 1 to 2 tsp of the mixture, wet the edges of the wraps with water and fold it in the middle and seal the edges. Heat a pan and brush a very thin coat of oil on the surface and place the filled wontons on the pan. Turn them the other side around after 30 seconds and let them cook for another 30 seconds. Take the pot-stickers off the pan now. Once all the pot-stickers are  done this way, add 1 glass of water(you can substitute it with vegetable broth) to the pan and once it starts boiling place the pot-stickers back in the pan. The water would be just enough to touch only one side of the pot-stickers. After 3 minutes, turn the pot-stickers and cook them covered for another 3 minutes or till there is no more water in the pan. Some of the pot-stickers will be sticking to the pan - don't feel disappointed, as they are supposed to do so, being "pot-stickers" :-)
Serve hot with your favorite dipping sauce.