Before serving, combine the ground pork, green onions, garlic, ginger, two tablespoons + 1 teaspoon soy sauce, sesame oil, and cayenne pepper in a large mixing bowl. As a garnish, finely chopped green cabbage is utilized. Combine everything with a fork until well-combined. Tamp the surface with a little tamping compound and wrap it in plastic wrap. Refrigerate for about one hour before serving or until the mixture has cooled completely.
Knead the dough for a further 10 minutes on a lightly floured surface, adding more flour as needed until smooth and somewhat sticky, adding additional flour as needed. Allow the dough to rest for another 20 minutes after covering it with a moist cloth for 20 minutes.
Whisk together all ingredients in a small mixing bowl, including the soy sauce, honey, vinegar, chili flakes, sriracha sauce, spring onion, and season with salt and pepper to taste. If making all 24 dumplings, you may wish to double the dip recipe to serve them all at once.
Divide the dough into 24 balls and roll each one in your hands until smooth. Sprinkle flour on your work area while rolling them out into 4-inch circles to prevent them from sticking. One tablespoon filling in the middle of each pastry sheet; fold in half to form a half-moon shape, pleating the sides to achieve secure closure. Carry on with the remainder of the pastry sheets.
2 table spoons of vegetable oil should be heated in a skillet until it shimmers. Cook the dumplings for roughly 3 minutes on each side, until browned and crisp on the bottoms, depending on size. Insert a lid into the pan and rapidly cover it, taking care not to let any water escape. Cook for a further minute.
Cook for a further 1–2 minutes, or until the water has evaporated and the bottoms are browned and crispy. Transfer to a microwave-preheated serving dish. Repeat the technique with the remaining potstickers. Toss with dipping sauce just before serving.