In a large skillet
over medium heat, add 1 Tbsp canola oil
, the finely chopped cabbage and salt. Stir fry to soften the cabbage and remove excess water, about 6-8 minutes. Transfer the cabbage to a plate lined with a paper towel (to absorb excess moisture), allow this to cool.
In a large bowl
, whisk together soy sauce, sesame oil and egg. Mix in the uncooked sausage
, ginger, carrot, green onions, and cabbage. Using your hands or two large wooden spoons, combine all the ingredients together until evenly blended.
On a dry clean surface, lay out a couple of gyoza wrappers, work quickly so they do not dry up and keep remaining gyoza wrappers covered with a damp paper towel. Spoon a rounded teaspoon of filling into the center of the wrap, dip your finger in water and moisten the edge of the wrap. Lift the edges (folding the wrapper in half) and press to seal forming a half moon shape with the pressed edge side up. Transfer the potsticker to a baking sheet
(lined with wax or parchment paper) and gently press to flatten the bottom. Cover the prepared potstickers with a plastic wrap and continue forming the rest.
Using a large non-stick skillet with a lid, over medium high heat; add 3 tbsp of canola oil. Arrange potstickers seam side up fitting them tightly in the pan. Cook uncovered, until bottoms are golden brown, 2-3 minutes. Add about 1/2 cup water, then cover tightly with lid and cook for 8-10 minutes. The bottoms will continue to brown and the top of the pot stickers will steam and remain soft. Remove the lid and shake the skillet to loosen the pot stickers, cook another 2 minutes, most of the moisture should be gone. Slide the potstickers onto a platter and serve with your favorite dipping sauce.
Freeze uncooked potstickers on a flat baking sheet. Once frozen, they can be transferred to a freezer bag. When ready to use follow cooking method by placing frozen potstickers in the skillet. Once the lid goes on the skillet increase steam time by 5-7 minutes, check for doneness.