America's Test Kitchen, from the show and in my words

Package or two gyoza wrappers, better to run out of the
filling than the wrappers.

3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
Let sit in strainer 1/2 hour.

3/4 lb ground pork
4 tsp soy sauce
1 1/2 tsp ground ginger (fresh)
6 TBS scallions, chopped, green and white part
1 clove garlic, minced
1/8 tsp ground white pepper
2 egg whites

Mix all ingredients, including cabbage.
Refrigerate 30 minutes to overnight.

Take a wrapper. Using your finger, wet the edges. Put some
of the filling in the center. I started out using a spoon to do this,
then started using my fingers and, predictably, that made for a
messy product. I'll stay with the spoons next time.

Fold the wrapper in half, pressing out the air. Seal the
edges however you like, just making sure they are
sealed. If you want to, make pleats.

Smear nonstick pan with oil using a paper towel. Layer
the potstickers around the edge, as many as will fit.
Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
you lift them up and they are nicely brown on the bottom,
reduce heat.

Have a cover ready to cover the potstickers. Add 1/2 cup
water, cover immediately. Cook 10 minutes until water is
gone, and potstickers are translucent. Return heat to
medium high, cook, uncovered 3 to 4 minutes longer
(or until done).

Notice that they were not turned at any point. I served it with
some gyoza potsticker dipping sauce I picked up who knows
when. I liked it but I'm sure making your own is better.
This is what they made, combine the ingredients:

1/4 cup soy sauce
2 TBS each rice vinegar, mirin and water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 medium scallion, white and green part, minced