Cook pork in sesame oil in a large skillet over medium heat until done.
Add soy sauce, chili paste, rice wine vinegar and hoisen sauce, stirring to coat well.
Add cabbage, carrots, ginger and garlic, cooking until soft, about 2 minutes or until liquids have begun to evaporate. Mix needs to be mostly dry as not to soak through the wrappers while filling.
Remove mix from heat and stir in cilantro and green onions. Set aside to cool before using.
Line baking sheets with parchment paper. Fill a small bowl with water and get ready to fill your wrappers.
Lay several wrappers out on a flat surface. Place about 1/2 tablespoon of filling in the center of each wrapper. Do not overfill.
To fold, dip your fingers in the water and run around the edge of wrapper. Fold wrapper in half and pinch edges together to close.
Repeat this process until you have finished all the wrappers. Set the finished pot stickers, without touching, onto the lined baking sheets.
To cook: coat a large skillet with a thin layer of oil and heat over medium heat.
Once oil is hot, place pot stickers in skillet, without touching, and cook until bottoms are golden brown, about 1 to 2 minutes.
Add a splash of water to the skillet and cover with a tight-fitting lid. Turn heat to low and steam pot stickers for 3 to 5 minutes is using fresh pot stickers ro 6 to 8 minutes if using frozen. Wrappers will be translucent when ready.
Transfer pot stickers to a plate and repeat until all are cooked.
Serve immediately with the dipping sauce of your choice.
To freeze pot stickers: Place loaded baking sheets into the freezer and freeze pot stickers until solid. Transfer to a freezer safe bag or container for up to 3 months.
Do not unthaw to cook pot stickers. Instead follow directions above.