*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-TAC35). Adjustments may be necessary when using other models.
In a large bowl, place nappa cabbage, green onion and salt and combine well. Set aside for 10 minutes.
In another large bowl, place ground pork, chicken stock, soy sauce, sesame oil, sugar, white pepper, garlic, ginger and mix well.
With a clean hand, squeeze out water from the nappa cabbage and green onion mixture and add mixture to the pork mixture. Mix all ingredients well.
Prepare some water in a small bowl (not included in the ingredients list) and place next to pot sticker wraps and the mixture bowl. Pour vegetable oil onto the Gourmet Sizzler® Electric Griddle.
Place 1 heaping tablespoon of filling in the center of each wrapper.
Dip your fingertip in water and wet all edges of the wrapper.
Fold the wrapper in half, forming a half circle, and pinch the center.
Make a few pleats toward the center, symmetrically. You can use other closing methods, such as making pleats left to right, making a mountain shape by squeezing with both thumbs or just seal the edges without any pleats.
Place each pot sticker on the Gourmet Sizzler® Electric Griddle as you make it.
After placing all pot stickers on the griddle, turn the temperature control dial to 400°F.
When they begin to sizzle, about 3 minutes after the pilot lamp turns off, check the bottom of the pot stickers to see if they are golden brown.
Pour 1/2 cup of water onto the griddle, then close the lid. Continue to cook until all water evaporates, about 10 minutes, or until cooked through.
Turn the heat off the griddle, and transfer cooked pot stickers to a serving plate.
In a small bowl, mix all dipping sauce ingredients and then distribute to individual dipping dishes. Serve pot stickers while hot with dipping sauce.