1. Dice shiitake mushrooms, water chestnuts, scallion and green cabbage into small pieces; mince ginger.
2. Add diced veggies to a bowl with the ground pork, add egg, salt, pepper, sugar, sesame oil and soy sauce.
3. Mix the cornstarch with 1/4 cup of water, add the liquid to the bowl with the meat.
4. Combine all ingredients by mixing with a gloved hand.
5. Put a heaping teaspoonful of the meat mixture in the middle of a potsticker skin; using your fingertip, moisten the perimeter of the skin (this allows it to stick).
6. Starting at the top, fold the potsticker skin in half and then pleat the sides shut.
7. Cover the bottom of a large nonstick pan with olive oil, place the potstickers in the pan and add 1/2 cup of water - cover the pan and cook on medium high heat for 7 minutes.
8. Uncover the pan and lower heat to medium, add more olive oil if needed and flip the potstickers onto another side - cook uncovered for 5-7 more minutes until crispy and brown.
9. Serve with a sauce of soy sauce, chili oil, sesame oil, ginger and scallion - enjoy!
