Peel and grate the knob of Fresh Ginger (1 inch). In a large bowl, combine Ground Pork (1 pound), Green Cabbage (1 1/2 cup), Dried Shrimp (2 teaspoon), Garlic (1 clove), Fresh Chives (1 bunch), Kosher Salt (1/2 teaspoon), Sherry Wine (2 teaspoon) and ginger.
Add in Low-Sodium Soy Sauce (3 tablespoon), Sesame Oil (1/2 teaspoon), Oyster Sauce (1 tablespoon), Granulated Sugar (1 tablespoon), large Egg (1), Ground Black Pepper (1/4 teaspoon), and Corn Starch (1 tablespoon). Set aside.
In a small bowl combine the ingredients for the dipping sauce: Rice Vinegar (1/3 cup), Low-Sodium Soy Sauce (1/4 cup), Scallion (1) and sliced SSriracha (1 teaspoon).
Add water to a small bowl and have it close by. Hold a Gyoza Wrappers (1 package) in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper.
Fold dumpling in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half-moon and the filling is sealed inside.
Place the dumplings on the baking sheet and continue assembling the rest.
Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket.
Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5 to 6 minutes.
Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce. Enjoy!