2 or 3 packages won ton skins
1 lb. cooked shrimp, shelled, deveined, chopped fine
2 lbs. ground pork (not sausage)
3 bunches green onions, chopped fine
1 head Napa or Chinese cabbage, chopped fine
1 small bottle Oyster Sauce
Mix together all ingredients except won ton skins in a LARGE mixing bowl. Get out a couple of cookie sheets. Put some water in a small bowl. Now open one package of wonton skins. Keep them moist, BTW. Remove one wonton and place it on a cookie sheet. Drop a teaspoon of the filling mixture onto the center of the wonton skin. Bring up the corners in a "beggar's purse" or envelope style. Seal using moistened fingers. This will take practice. Some skins will tear. I even mess up a few. Repeat the process until the mixture is used up. You will cover about 3-4 cookie sheets with the potstickers. Freeze any you won't use right away: right on the cookie sheets. Then remove and put in freezer bags.
Cooking:
Using a LARGE flat-bottomed nonstick frying or saute pan, heat 2 tablespoons vegetable oil to medium-high (350). Carefully place potstickers in the hot oil until the pan is full. Fry until the bottoms are golden brown. Lower heat to low/medium. Add 1/2 cup water to pan and cover. Simmer 10 minutes, keeping an eye on the pan. Don't let it run totally dry. If you use previously frozen potstickers, increase the simmer time to 15 minutes.
Serve with your choice of condiments. I use rice vinegar, hot oil, sesame oil, oyster sauce, szechuan sauce, and teriyaki sauce.
You can use these as appetizers; poorman loves them as a main course. Makes about 100 potstickers.
Mine look like this, but I don't do the fancy presentation.