In a large bowl, combine ground pork, shredded cabbage, crushed garlic, chopped green onions, ginger, sesame oil, siracha and pepper. Mix with a large spoon or your hands (preferred method) until all ingredients are evenly distributed.

To assemble potstickers, place a won ton wrapper on a clean, dry work surface. Spoon ½-1 tbs of filling on the center of each won ton. With the tip of your finger, rub a tiny amount of water along the edges. Fold dough over to create a half moon-like shape, smooth edges and pleat them to seal. Repeat this step for the rest of your dumplings. It may take a while to fill all won tons, so to prevent the finished ones from drying out, lightly dampen a cloth and place it on top of them as you work.

In a very large skillet (make sure it has a lid because you will need it eventually), heat 2 tbs of oil on medium-high heat. Add potstickers in a single layer, it's okay if they touch slightly, and cook until the bottoms just become lightly golden brown. At this point, add ½ cup of water to the pan and cover tightly with the lid. Allow the dumplings to steam for about 5 minutes. If the water dries up, add a few tablespoons more. After five minutes, check the bottoms of the won tons. If the bottoms are a deeper golden brown, they are done. If you feel the need, take one out and check the center to make sure they are cooked through. They may need up to 10 minutes of steaming time, depending on your stove.

Once they are done, shake the pan if they are stuck to the bottom, they should wiggle right off. Take them out of the pan one by one very gently so the sides don't stick together and tear.

Serve immediately with soy sauce.

Homemade Pork Potstickers will stay fresh for up to 2 days stored in an airtight container in the refrigerator. Just reheat for about 20-30 seconds in the microwave.