Make the Sauce:

1. Mix all the sauce ingredients together.
2. Set aside until ready to use.

Make the Filling:

1. Using a food processor, pulse the cabbage until it is finely chopped. You should have about 2 cups. Scoop it out carefully into a large bowl. Add the sesame oil, garlic, ginger, pork, soy sauce, oyster sauce, chives, salt, and pepper. 
2. Mix the ingredients well, working the filling by smacking it against the bowl. You need to mix and smack until the pork is sticky and pasty, about 2-3 mins. Then cook a little of the filling in a small pan over medium heat and taste it. Adjust seasoning as needed. (It always a good idea to cook and taste the filling before making a bunch of dumplings to avoid disappointment).

Stuff and Wrap:

1. In a small dish, whisk the egg with a fork to scramble it. Then, using the back of a teaspoon, brush half of the wrapper.
2. Place 1 tablespoon of filling in the middle of the wrapper and then holding the dumpling with your left hand (if you are right handed), pleat the dumplings by pushing the dough with your left index and middle fingers to create a fold. Then pull the fold with your right index finger, pinching gently to form a pleat. Seal the pleat by pinching it firmly with the right index finger and thumb.
3. Keep folding and sealing 6-7 times across the top of the dumpling until you have a row of beautiful pleats. It takes a little practice to make it work, but keep trying. All misshapen dumplings taste amazing too!
4. Use a baking tray to group the dumplings once you’ve shaped them. Make neat rows of dumplings and continue making dumplings until you are finished with the filling.

Pan Fry:

1. When you are ready to cook the dumplings, heat a non-stick or heavy seasoned pan over medium high heat. Add 1-2 tablespoons of oil and swirl it to coat the skillet. Add 6-10 dumplings in one layer depending on the size of your pan. They should not be touching. 
2. Cook them for about 2 mins (check and see if the bottoms are golden brown). Add ¼ cup of water, cover, and cook for 5 mins. Uncover and cook for another 1-2 to crisp up bottom again. (There should be no water left in the pan and the residual oil should be enough to keep the potstickers from sticking.) Repeat with remaining dumplings by cooking in batches. 

Serve immediately with dipping sauce.