Heat 1.5 tbsp of oil in a wide non stick skillet over medium high heat. Once the oil is hot, add the garlic and ginger and cook for a few minutes until fragrant but not brown.

Add the chopped shiitake mushrooms to the pan and cook for 4-5 minutes stirring constantly. The mushrooms will take some time to release their liquid so cook them until they have released their liquid and become dry again.

Turn the heat to medium low and add the cabbage, gochujang, white pepper, soy sauce, rice wine vinegar, salt and sauté until everything is mixed together and cabbage has cooked down. Add scallions and turn the heat off. Let this mixture cool completely before making dumplings.

Place just about 1 tsp of filling in each wonton wrapper, spread water across the inside wrapper using your finger and seal the wonton into your desired potsticker shape.

Keep the sealed potstickers on a plate or shallow bowl covered with a tea towel to keep them from drying out.

Heat a skillet over medium high heat and enough oil to coat the bottom of the pan (about 1.5 tbsp). Once the oil is hot, add the dumplings, flat side down to the pan and fit in as many as you can.

Once the bottom of the dumpling has turned golden brown, reduce the heat to low, add ¼ cup of water and quickly close the pan so the steam from the water does not escape. The dumplings will cook between 4-5 minutes or when they start to look wet and see through.

Remove from pan and serve with the dipping sauce!