Finely chop cabbage and put in bowl with a teaspoon salt and let sit for 10 or 15 minutes. Then drain, rinse, drain and sqeeze out water. Sweat ginger and garlic in sesame oil in heatproof dish in microwave for 60 seconds on medium-high. Dissolve cornstarch in soy sauce. Set aside. Prepare pork by trimming all visible fat and finely mincing (or process roughly in food processor or meat grinder). In a medium bowl whisk egg with soy sauce and ginger/garlic mixture. Add first 8 ingredients and mix thoroughly with your hands. Put 4 potsticker skins on a work surface. Brush edges with water. Place about a teaspoon of filling in the center of skin. Bring two sides up and pinch in center to seal. On side closest to you make 2 or 3 pleats toward center on both sides of the center pinch, keeping back side flat. Pinch all edges to seal well. Set each potsticker on a plate which has been lightly sprayed with oil. Keep covered with damp paper towel. Preheat a non-stick skillet with lid over medium-high heat which has been sprayed with oil. With pleats up, place potstickers in pan fairly close together but not touching and brown the bottoms. Add stock to pan and cover immediately. Reduce heat a little and steam for about 8 minutes, until most of stock has evaporated. Remove lid and cook until begin to pop and all stock has evaporated. Check potstickers. Bottoms should be somewhat crisp and tops tender. Serve with accompaniments. Makes about 48 potstickers. Variations (untested): Try using shrimp in place of some or all the pork and maybe add a little lemon zest. To make them more vegetable-y, add minced bamboo shoots, mushrooms, minced bean sprouts, grated carrot, etc. Also try steaming only for "Dumplings."

ORANGE GINGER DIPPING SAUCE: Combine all ingredients in a jar. Shake and refrigerate at least an hour. This process can be expedited by microwaving vinegar and ginger on medium-high power for a minute or so. Cool thoroughly then add orange zest and chives. Refrigerate.