In a medium bowl, combine shredded cabbage with 1 tablespoon kosher salt. Allow it to sit for 30 minutes. Rinse thoroughly under cold water, then squeeze out as much moisture as possible using clean hands or a cheesecloth. Set aside.

In a large bowl, combine the drained cabbage with ground pork, ginger, scallion, soy sauce, dry sherry, 1 teaspoon kosher salt, and sugar. Mix until all ingredients are fully incorporated. Form the mixture into small 2-teaspoon portions and place on a baking sheet. Cover and refrigerate for at least 30 minutes to allow the filling to firm.

In a medium mixing bowl, combine flour, ¾ cup water, and ½ teaspoon salt. Stir with a fork until a shaggy dough forms. Transfer the dough to a clean surface and knead until smooth and elastic, about 7 minutes. Divide into three equal portions, cover with plastic wrap, and allow to rest for 30 minutes.

On a lightly floured surface, roll one portion of dough into a thin sheet, approximately ⅛ inch thick. Using a 3½-inch round cutter, cut the dough into 8 to 10 circles. Keep the dough rounds covered with plastic wrap to prevent drying. Repeat the process with remaining dough.

Place one portion of pork filling in the center of each dough round. To form a triangle fold: lightly pinch the dough at three equidistant points around the edge (12 o’clock, 4 o’clock, and 8 o’clock positions), then bring the sides together to form a three-cornered shape. Press the edges together firmly to seal. Place finished potstickers on a floured baking sheet.

Heat 1 tablespoon sesame oil in a sauté pan over high heat. Arrange half the potstickers in the pan, ensuring they do not touch. Reduce heat to medium and cook for 3 minutes, or until the bottoms are golden brown. Carefully add ¼ cup water, cover, and steam for 6 minutes. Uncover, raise the heat to medium-high, and continue cooking for another 2 to 3 minutes to crisp the bottoms. Repeat the process with the remaining oil and potstickers.

Serve the potstickers warm with your preferred dipping sauce.