Wash, dry, and finely chop napa cabbage (I like to stack them, cut the stem into 1/4 inch strips and then chop).
Place ground pork into a large mixing bowl and add chopped scallions, soy sauce, oyster sauce, sesame oil, garlic, sugar, and white pepper and mix.
Heat up a large frying pan on medium high heat (be sure that whatever pan you use that it has a matching lid), I use a 14 inch stainless steel heavy frying pan.
Do not lift the lid to allow the dumplings to steam for 6 minutes on medium heat.
When the potsticker skins are no longer opaque and are slightly translucent, remove the lid and cook for another minute to allow the potsticker bottoms to become crisp and serve with white vinegar or a soy-vinegar dipping sauce (see notes below).
I like dipping my potstickers in white vinegar or Chinese red vinegar on the side. Otherwise, I would serve guests a dipping sauce from 2 tablespoons each of rice vinegar and soy sauce, 2 tablespoons of chopped scallions, 1 teaspoon each of sugar and grated or julienne ginger.
WHEN COOKING FROZEN POTSTICKERS: do not thaw but allow extra cooking time by adding more hot water at step 17.
Approximately 52 calories each