What temp do you fry at to make sure innerds are cooked through since it looks like pork is put in wrapper raw?
Our fryer is an electric one, and goes up to 350. We run it full-tilt for the potstickers. We’ve also made this with ground turkey, or a mixture, and have never had a problem.
You need to do one or two, and cut them open and test, to get the timing down. Don’t do too many at a time, and let the oil come back up to heat before doing more. As noted in the original post, my friend does them in a cast-iron wok on the stove, a few at a time. You can probably get the temp up a lot higher that way.
-JT, not a scientist :-)