Make won tons according to instructions for making filled pasta in the Making Pasta chapter

You'll need about 36 3-inch circles

Keep the dough covered to prevent it from drying out

In a bowl, combine the pork, onion, cabbage, ginger root, sesame oil, soy sauce, and salt and pepper to taste

Mix well and set aside

Spoon about 2 teaspoons of the pork mixture onto a dough circle and follow the instructions for making won ton in the Making Pasta chapter

To make a traditional potsticker you'll need to pinch the dough together at the top into 3 little pleats so that the dumpling resembles a little bag that has been squeezed shut

Heat a skillet over high heat

Add just enough peanut or other vegetable oil to cover the bottom, then swirl the pan to coat bottom and sides

Reduce heat to medium

Add the dumplings, smooth side down, so that they touch each other in straight rows or in a circle

Increase the heat so that the oil sizzles

Cook until the bottoms are browned, then pour in enough stock or broth to come halfway up the sides of the dumplings

Reduce the heat so that the liquid simmers, cover the pot, and cook until the liquid is almost absorbed

Uncover and cook until the bottoms of the dumplings are crisp, adding a bit more oil underneath the dumplings, if necessary

Remove from the heat and, using a spatula, transfer to a plate, and garnish with chives

Serve immediately with soy sauce, rice vinegar, Chinese black vinegar, or hot chile oil for dipping.