Make the dipping sauce. Combine all of the ingredients in a non-reactive bowl and mix well until the sorghum has dissolved. Store in the refrigerator until ready to use.

Assemble the potstickers. Place the Napa cabbage in a large bowl with the salt and mix together.

In a large bowl, combine the ground venison, chives, green onion, soy sauce, ginger, egg, sesame oil, cornstarch and white pepper. Mix everything together thoroughly using your hands or a stand mixer.

Squeeze the cabbage in your hands, draining off as much water as possible. Mix the cabbage into the meat mixture until it is incorporated nicely.

Fill a small bowl with warm water.

Lay a dumpling wrapper on a clean counter or cutting board.

With a pastry brush or your finger, brush a little water all around the edge of the wrapper to moisten. Fold the wrapper over in half to look like a half-moon and pinch the top center of the wrapper together.

Begin folding the left side of the dumpling by holding the dumpling on the top, fold a pleat on one side of the wrapper about halfway down the arc toward the center of the dumpling. Press it into the front side of the wrapper. (This Can be confusing to read, so take a look at the photos to help you out. They don't need to be perfect).

Repeat the folding close to the bottom of the dumpling so that you have two pleats on one side. Continue the folding process on the opposite side. Repeat with the remaining ingredients.

Cook the potstickers. Heat a thick bottom or non-stick skillet over medium-high heat and add 2 tablespoons of the cooking oil.

When the oil starts to shimmer, add enough dumplings to the pan ensuring that you don't overcrowd the pan. Cook for about 3 minutes or until they are golden brown on the bottom without disturbing them.

Add about 2 tablespoons water to the pan and cover with the lid. (The dumplings will sizzle and start to steam right away.

Shake the pan back and forth to prevent them from sticking. Let the dumplings steam for about 2 minutes or until the water has pretty much evaporated.

Add another 2 tablespoons water to the pan, cover again, and steam again. When the water has mostly evaporated again and repeat one final time with 2 tablespoons water. Turn off the heat and keep covered for another minute.

Uncover and turn the heat back to medium-high and crisp up the bottoms. Repeat these steps for the rest of the dumplings.