Pot Stickers with Sauce

Remove all the nonleafy parts of the Napa Cabbage, leaving about the top half. Coarsley chop the cabbage. Take a quantity of it, and press it using a potato ricer or some sort of press. This will extract most of the moisture. Press several times to ensure that as much of the moisture is removed. Mix the pressed cabbage in a bowl with the ground meat and sugar and soy sauce. You should now have a fairly sticky mixture of meat and cabbage. A little salt can be added. In your gyoza press (ravioli press) place about 1 heaping teaspoon of the filling in the direct center of the pre-made wrapper. Keep a glass of water handy to moisten the edges of the wrapper with your fingers. Press the edges together carefulley, and after a few ugly ones, you'll get the hang of it! Repeat as necessary. Once you've assembled your potstickers, you can simply boil them in a wok, or steam them in a Bamboo steamer, or in a pinch, you can poach them in a skillet, though you'll need a cover, and you'll need to watch the water level carefully. For sauce, mix the liquids together, and add the salt. Stir thoroughly before serving. Preferably this sauce should be used for dipping, but you can pour it over the potstickers too. It's a good idea to experiment with a tiny amount of this sauce before you make a large amount of it.