To salt the napa, toss the minced napa with salt and let sit for 10-15 minutes. The napa should be very wilted. Rinse and then squeeze out as much water as possible.

In a large bowl, mix together the napa, pork, green onions, mushrooms and garlic. In a small bowl, whisk together the cornstarch, ginger, soy, shaoxing, toasted sesame oil, sugar, and salt. Mix throughly into the meat mixture.

Wrap the potstickers: place 1 tablespoon of filling in the middle of the wrapper. Lightly moisten the edges of the wrapper with water, fold over into a half moon shape and pinch the edges to seal. You can also pleat/fold the dumplings: start by folding the dumpling skin in half and pinching. From the middle, fold over/ pleat one side of the dumpling skin and push against the back skin to secure. Repeat until you reach the edge the pleat the other side.

To cook: in a nonstick pan, over medium heat, heat up a touch of oil. When hot, lay the potstickers in the pan, in one layer. Cook, until slightly browned, then add 2-4 tablespoons of water and cover and cook for 3-4 minutes. When the water has cooked off, lift off the lid and continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce and chili oil!

To freeze: space out uncooked potstickers in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags. Cook from frozen adding a couple of minutes to the covered cooking time.