pork and red cabbage pot-stickers

i bought a head of red cabbage last weekend. as of today, i have used appx. 1/4 of my cabbage. i don't like wasting food, especially overpriced produce from whole foods, so i needed put together a cabbage-based recipe. i decided to make pot-stickers. in the past i've used nappa cabbage for dumplings/pot-stickers. the nappa is a little softer in both flavor and texture than the red cabbage, but i thought i'd give this a try.

pork and red cabbage pot-stickers

1/4 head of red cabbage (shredded)

1/4 lb ground pork

about 2 tablespoons minced ginger 

2 minced garlic cloves

3 green onions (diced)

1 tablespoon hoisin sauce

2 tablespoons soy sauce

1 tablespoon vinegar

1/4 cup? minced cilantro

1 package egg roll wrappers

fill a bowl with warm heavily salted water, and add the shredded cabbage. let this sit for about 45 minutes (or overnight), allowing the cabbage to soften. dump out the water, then rinse the cabbage several times with fresh cold water. set aside. 

in a bowl, mix the soy sauce, hoisin sauce, and vinegar. then, add the garlic, diced green onions, ginger, pork, cilantro and cabbage. take a square egg roll wrapper, and put about 3 tablespoons of the filling into the center. roll the bottom corner to the center, then fold in the sides. continue rolling and seal with a little water. it takes a little practice, and a little guess-work estimating how much of the filling to put in each roll. prepare additional rolls until the mixture is gone.

put about 1-2 tablespoons of peanut oil into a pan and heat. when the pan is "sizzling" hot, add the rolls. brown on each side for about a minute or until golden. then add about 1/4 cup of water to the pan and cover. let this cook for about 7 minutes, the outer skin of the rolls will become wrinkled and transparent.

spicy soy sauce

soy sauce

sriracha 

mix 4 parts soy sauce to 1 part sriracha. stir.