In a large mixing bowl, combine meat, cabbage, ginger, garlic, scallion whites, water and 2 tablespoons soy sauce.
Lay a wrapper on a clean, dry surface and using your finger or a brush, spread a bit of water along half of the wrappers circumference.
Place a rounded teaspoon of filling in center, fold over and seal the wrapper by pinching the edges together. Be careful not to overfill.
Add 2 tablespoons oil to a skillet and heat to medium-high. Add the pot stickers one at a time careful to not allow them to touch.
Cook for about 2 minutes until lightly browned and most of the oil is absorbed.
Add in 1/4 cup water per 12 pot stickers to the pan. Cover and lower heat to medium. Simmer for 3 minutes. Uncover the pot stickers and return heat to medium-high and cook an additional minute or two until the bottoms are crisp and brown and the water evaporates. Remove pot stickers and place on a dish.
In a small bowl, combine the ingredients for the dipping sauce.
Serve hot with the sauce.