Preparation:

1. Dry the soaked mushrooms with a paper towel and mince.
2. In a large bowl, toss together the cabbage and salt and let stand for 30 minutes to draw out the water from cabbage. Using your hands and a kitchen towel, wring out as much of the water from the cabbage as possible.
3. Put the cabbage in a clean bowl and add the mushrooms, beef/chicken, chives, soy sauce, sesame oil, apple cider vinegar, ginger, garlic, corstarch, and white pepper.
4. Using a rubber spatula, mix virgoroushly to combine the ingredients well.
5. Place a wonton wrapper on a work surface and brush the edges with water. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling and pleat the outer edge.
6. In a large nonstick pan over medium-high heat, warm 1 tablespoon of the canola oil.
7. Add 10 to 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3 to 4 minutes. Pour ¼ cup of teh stock into the pan, cover and let steam until all the stock evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 4 to 5 minutes.
8. When all pot stickers are done, mix together the dipping sauce ingredients, and serve!