Place pork, ground ginger, garlic powder, salt, pepper, coleslaw mix, green onion, cilantro, soy sauce, vinegar, sesame oil, and sriracha into a medium sized bowl.
Use your hands to mix until the ingredients are fully combined.
Cover and refrigerate for 1 hour.
Place a wonton wrapper onto a clean work surface.
Moisten the edges with water.
Place 1/2 tablespoon pork mixture into the center of the wonton wrapper.
Fold the wrapper in half into a triangle, and seal the edges well. Be sure to let out any air.
Stand the filled wonton upright so the filling is on the bottom, then use your fingers to crimp the edges.* They should be able to stand upright unsupported.
Repeat with remaining wontons.
Freeze** or cook the wontons following the steps below.
In a large, deep skillet, heat 1/4 cup vegetable oil over medium high heat for 2 minutes.
Place 12 of the pot stickers into the oil crimped side up.
Cook for 2 - 2 1/2 minutes or until the bottoms are golden brown.
Reduce heat to medium and cover the pan.
Lift the lid slightly to CAREFULLY pour 1/4 cup water into the skillet.
Re-cover and cook for 3-5 minutes, or until the bottoms have browned nicely and the filling is cooked.
Drain the pan, then repeat with remaining potstickers.
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