Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.
Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon salt and let stand for 30 minutes to leach out water from the cabbage. Use your hands and wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.
Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper and, using a wooden spoon, mix to combine the ingredients well.
To fill each potsticker, place a wrapper on a work surface and brush the edges with water and keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).
Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers.
Preheat to 250 F.
In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the canola oil. Add 10 potstickers, flat bottom down, and in a single layer. Sear until golden brown on the bottom, 3 - 4 minutes.
Pour ¼ cup of the stock into the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender, but still firm, and the filling is cooked through, 4 - 5 minutes.
Transfer to a baking pan and place in the oven. Follow the same steps for cooking the remaining potstickers.
Serve pot stickers hot, and accompanied with the Ginger-Soy Dipping Sauce.