For the filling

1. In a large bowl, combine ground pork, shaoxing wine, sesame oil, garlic, green onion, and cabbage. Mix well, by hand or with a fork.
2. Season with salt to taste.

To wrap the potstickers

1. Prepare a small bowl of water.
2. Line a baking sheet with a piece of wax paper or parchment paper.
3. To wrap a potsticker, scoop about 2 teaspoons of the pork mixture into the center of the dumpling wrapper. Gently press the mixture into a round shape.
4. Wet your finger with water and gently brush water all around the edges of the wrapper.
5. Fold the wrapper into a half moon shape, using fingers to pinch the middle of the two layers firmly together.
6. Fold 2 to 3 pleats in the outer layer towards the midpoint, pressing pleats firmly into the inner layer to seal the filling.
7. Form more pleats in the same manner, pressing to seal the filling tightly.
8. Place the completed potsticker on the lined baking sheet.
9. Repeat until all filling is used, ensuring dumplings are not touching.

To cook the potstickers

1. Heat a tablespoon of oil in a nonstick skillet over medium-high heat (approximately 375°F (190°C)). Swirl oil around the skillet.
2. Place a few potstickers in the skillet, pleat side up, ensuring they are not touching.
3. Pour about 2 tablespoons of water evenly over the dumplings, cover immediately, and turn the heat to medium.
4. Cook covered until the water is evaporated and potstickers are cooked through, about 3 minutes.
5. Remove the cover and flip a potsticker to check if the bottom is browned. If not, turn the heat to medium-high (approximately 375°F (190°C)) and cook until golden brown, about 1 minute.
6. Transfer cooked potstickers to a plate.
7. Repeat until all potstickers are cooked.
8. Serve immediately with soy sauce.