How to Make It
In a bowl, mix the pork with the cabbage, scallions, ginger, garlic, shiitake, sesame oil, soy sauce, salt and white pepper.
Line a baking sheet with wax paper. On a work surface, brush the edges of 4 gyoza wrappers with water. Place a scant tablespoon of the pork filling in the center of each wrapper. Bring the edges of each gyoza wrapper together over the filling; press and pleat to seal. Lift each pot sticker by the pleated edge, transfer to the baking sheet and press down lightly to flatten the bottom. Repeat with the remaining wrappers and filling.
In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Arrange half of the pot stickers in the skillet, pleated rims facing up and cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of the water to the skillet, cover and simmer until the pork filling is cooked through, about 5 minutes. Uncover and cook until the water has evaporated and the pot stickers are well browned on the bottom, about 1 minute; transfer to a plate. Repeat with the remaining oil, pot stickers and water. Serve with soy sauce.