Arrange your steaming setup. Cut a piece of parchment to fit the inner circumference of your steamer basket. Set aside.
In a medium-large mixing bowl, add the ground pork, ginger, green onion, egg, soy sauce, sherry/vinegar, cornstarch, sesame oil and salt. Mix with a wooden spoon until combined.
On a floured work surface, lay out one wrapper. Spoon about 1 tablespoon of the pork filling into the center of the wrapper. Then rub water along the edges of the wrapper and bring them together. Pinch with your fingertips along the edge to seal tightly with pleats.
Repeat the previous step to make enough peking ravioli to fill the steamer basket.
In a large skillet add a quart of water to the pan over medium heat. Once the water is boiling, place the steamer on top and add dumplings into the steamer in one single layer. Cover and steam until cooked through, about for 7 to 10 minutes. Remove the steamer basket from the heat and lift the parchment paper to transfer the ravioli to a plate to cool.
Repeat the previous few steps to use up the remaining filling and wrappers, cooking in batches.
Once the dumplings have had a chance to cool down, it’s time to make them into potstickers. Place a large nonstick skillet over medium heat and add oil. Once hot, Carefully place the ravioli in the pan using kitchen tongs or chopsticks, taking care to avoid crowding the pan.
Fry until golden and slightly crispy, about 1 to 2 minutes per side. Remove to a paper towel-lined plate.
Repeat for the remaining dumplings, frying in batches. Serve with your favorite dipping sauce.