Make the dipping sauce by mixing together all the ingredients. Set aside.
Place the chopped cabbage into a colander and sprinkle 1 tablespoon of salt and let it sit in the colander for an hour. Then use the cheesecloth to squeeze all the moisture out.
In a large bowl, mix together the drained cabbage, ginger, onion, mushrooms, pork, egg, cilantro and chives. Add 1 tablespoon of salt and mix the ingredients together well.
To form the potstickers, arrange the wrappers on a cookie sheet or flat surface to form an assembly line. Place 1 tablespoon of the pork mixture onto the center of each dumpling wrapper. Dip your finger into the bowl of water and run your finger around the edge of the wonton wrappers. Seal the wonton wrappers together to form a half moon pinching at the edges.
Set aside the dumplings you wish to freeze, using wax or parchment paper for each layer of dumplings. Be sure to freeze them in a single layer.
Drop the fresh potstickers into a large pot of boiling water in small batches for about 7 to 8 minutes until done. Drain. If the dumplings are your frozen reserve, boil for about 10 minutes. Then in a wide skillet, heat 1 tablespoon of canola oil and sear the potstickers until browned. Serve with the dipping sauce.