Place the chopped cabbage in a strainer in the sink then sprinkle with some salt and let sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The dryer the cabbage the better.
Place the cabbage in a large bowl and add the ground pork along with the ginger, garlic.
In a small bowl whisk together the egg soy sauce and sesame oil until well combined; add to the bowl of cabbage and meat; mix until well thoroughly combined.
Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 5-6 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are just golden brown.
Add 1/3 cup of water and cover with a lid. Steam for 4-5 minutes or until the liquid has evaporated and the bottoms are crisp and golden; remove from pan to a serving tray. Repeat with the remainder of potstickers and oil.
Place on a plate and drizzle with a bit of soy sauce and chili oil, to taste, then sprinkle the top with fresh cilantro and toasted sesame seeds. Serve immediately. Enjoy!