3/4 lb ground pork
1 cup minced cabbage
2 tbsp minced ginger
1 tbsp minced garlic
6 green onions, white and green parts separate, minced
1/2 cup plus 2 tbsp soy sauce
48 dumpling wrappers
1 egg, lightly beaten
4 tbsp vegetable oil
1/4 cup rice vinegar
Combine meat, cabbage, ginger, garlic, scallion whites, and 2 tbsp soy sauce in a bowl. Mix in 1/4 cup water and set aside. Lay a wrapper down and spread egg wash on half the wrapper. Place a rounded teaspoon of filling and fold over and seal by pinching together edges. Place on a plate. These dumplings can be refrigerated or also frozen.
Place 2 tbsp of oil in a large nonstick pan and turn heat to medium high. Add dumplings one at a time in a layer and cook for 2 minutes, or until lightly browned. Per every dozen potstickers, add 1/4 cup of water. Cover and lower heat to medium, then cook for 3 minutes.
Combine remaining soy sauce, green parts of green onions and vinegar.
Uncover dumplings and return heat to medium high and cook to evaporate water. Bottoms should be dark brown. Serve with sauce.