Pork potstickers

This one is one that takes a little more time....fun to make with a friend!!!
1 leek, cleaned and thinly sliced
about 3 cups shredded napa cabbage
1 garlic clove, pressed
1 medium carrot, grated on finest holes of grater
1 (1 in) fresh ginger, peeled and grated
2 tsp. soy sauce
1 lb. ground pork
1 egg
2 tbs. finely sliced scallion
Heat the oil in a large nonstick skillet over medium heat. Add the leak and cook until it begins to soften, about 4 min. Add the cabbage, garlic, and vinegar and cook, stirring, until the cabbage is soft, about another 4 min. Remove from heat and stir in the carrot, ginger, and soy sauce. Cook the ground pork. Then add what you cooked, ground pork, scallion, egg...everything. Keep regrigerated until ready to use.
To make the potstickers:
1 pack square wonton wrappers (usually in the produce department)
1/2 c. water
1 tbs. vegetable oil
Lay a wonton wrapper on the work surface and put a heaping teaspoon of filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper. Pinch the edges together to form four right angles.
To cook the potstickers, heat the oil in the skillet over medium-high heat. Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes. Add the water to the pan and immediately cover (it's adding water to oil so it will pop like crazy-I hold the lid so there is just a small opening then pour the water in and as soon as it burns me I shut it even if all the water isn't in). Allow the potstickers to steam for about 3 min, then remove the skillet lid (it will quit popping). Continue cooking until the water has nearly evaporated. If you have too many to eat then they are great if you put them in a tupperware and freeze up to 3 weeks!!!
The best way to clean a leek: whittle away the tough green leaves, leaving the tender whites. Cut the leek in half lenghtwise, rinse under cold water from top to bottom so the grit in between the leaves runs out of the bottom.