Pork and Ginger Pot Stickers

1 lb ground pork
1 c finely chopped green onions
3 tbsp soy sauce
1 tbsp oil
1 tbsp peeled, grated ginger root (or 1/2 tbsp powdered ginger)
1/2 lb green cabbage, finely chopped
1 1-lb pkg round dumpling wrappers 3 inches in diameter (or won ton wrappers )

Sauce:
1/4 c soy sauce
1/4 c balsamic vinegar
2 tbsp water
1 tbsp peeled, julienne ginger root, soaked in ice water (or 1/2 tsp ginger)

In large bowl, combine the pork, green onions, soy sauce, oil, and ginger. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all ingredients are thoughouly combined. Place 1 scant tablespoon of filling on a wrapper in the center, keeping the edges clean. Moisten the edges of the wrapper with a little water then fold them over to create a half circle. Use a press to press the edges sealed. These can be made in advance and frozen for up to 3 months. You can either boil or fry.
To fry:
Coat the bottom of a non stick pan with oil. Heat oil over med-high heat. When oil is hot, place 6- 9 dumplings in the pan. Pour 1 tbsp water or beef broth into pan and cover with lid. Cook the pot stickers about 4 min. Lift the lid and turn dumplings and brown the other side. Add more oil when needed to prevent sticking. Place on plate lined with paper towels. Serve warm with dipping sauce.
Sauce:
Combine all ingredients thoughouly amd serve. This will keep for up to a week in the fridge.