FOR THE POTSTICKERS:
1/2 lb ground pork
1 cup shredded Napa cabbage
1 2-inch piece ginger, peeled and roughly chopped
3 cloves garlic, roughly chopped
2 Tablespoons minced shallots
3 Tablespoons sliced scallions
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon brown sugar
2 Tablespoons vegetable oil
25 gyoza wrappers
FOR THE CITRUS-SOY DIPPING SAUCE:
1/2 cup soy sauce
1 Tablespoon sugar
2 Tablespoons fresh lime juice
1/4 cup fresh orange juice
1 teaspoon sesame oil
1 Tablespoon chopped cilantro
MAKE THE POTSTICKERS:
In a food processor, combine the pork, cabbage, ginger, garlic, shallots, scallions, soy sauce, rice wine vinegar, brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Process the mixture until it is smooth.
Place a flat 1 tablespoon of the filling in the center of each wrapper. Dip your finger in water and moisten one edge of the wrapper. Fold the wrapper in half then pinch it firmly to seal it shut. (The potstickers can be cooked as is, or you can go the additional step of folding pleats into each potsticker.) Arrange the formed potstickers upright (forming a flattened bottom with the folds on top) on a baking sheet and cover them with a damp cloth while you finish assembling the remaining potstickers.
Add the vegetable oil to a large sauté pan set over medium-high heat. Swirl the oil to coat the bottom of the pan then add a portion of the potstickers in a single layer and sear the bottoms until they are golden brown and crunchy.
Once the potstickers are browned on the bottom, add about 1/4 cup water to the pan and cover it immediately to steam the potstickers for 5 minutes or until the mixture is cooked through.
Remove the lid and continue cooking while swirling the potstickers in the pan until all of the water has evaporated.
Transfer the potstickers to a paper towel-lined plate then repeat the searing and steaming process with the remaining potstickers.
MAKE THE CITRUS-SOY DIPPING SAUCE:
In a medium bowl, whisk together all of the ingredients until combined. Serve the potstickers with the sauce for dipping.