No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time!
Mix cabbage and 2 teaspoons of salt in a large bowl and set aside for 5 minutes. Squeeze out any excess moisture.
Add in the pork, green onions, wine, cornstarch, 1 teapoon salt, 1 teaspoon sesame oil, and white pepper. Mix well.
Working in batches, spoon about 1 tablespoon of the meat mixture into the centers of the wrappers. Fold up edges to seal into a triangle.
Heat about 1 tablespoon of oil in a large skillet or wok. Add won tons, but don't add so many at one time that they get crowded.
Fry for 2-3 minutes or until bottoms are browned.
Flip the wrappers and add 1/2 cup of water. Put a lid on the skillet and let cook another 6-7 minutes or until the water has been absorbed. Remove to a plate and continue cooking remaining won tons in the same fashion.