In a bowl large enough for the pork with some extra room add the stock, soy, vinegar, both oils, and some salt and pepper. Whisk this to combine. Add in the pork, scallions, ginger and garlic. Mix this to combine and then mix it really fast so it becomes like a paste and very well incorporated. Put this mixture into a gallon size freezer bag, this is how you are going to fill the dumplings. Let this rest for at least and hour up to overnight in the refrigerator.

This is easy enough, stir all the ingredients until the sugar is dissolved. Store for later.

Lay down a large piece of parchment paper on the counter. Get a small bowl of water near you and a pastry brush. Take the bag of filling and snip off a tiny corner of the bag.

Take a wrapper in the palm of your hand and brush the inside edges with water. Using the bag you cut the tip off from squeeze 1 to 2 tablespoons of filling into the middle of the wrapper. Fold it over and close the filling in the potsticker. Pinch the edges to seal it well and to make little pleats.

Transfer them to the parchment paper pushing them down just a bit so they have a nice flat bottom and cover the finished ones with a kitchen towel so they do not dry out. Repeat this until you are either out of filling or wrappers. Take your time, it is okay if the fist few are not perfect. The less filling you have the easier it is to close.

in a large skillet with a lid heat a very thin layer of oil over medium. Add the dumplings one at a time flat side down and fry until slightly golden about 1-2 minutes. Next you are going to add water to the skillet, to do this reduce the heat to medium low, get 1/3 cup of water and with the lid shielding you from the splatter add the water and immediately cover the pan. Cover and let these cook for 4 minutes.

Crack the lid and let the steam escape and cook them for an additional 1 to 2 minutes until most of the water is evaporated. Finally remove the lid and cook another 2-3 minutes until the bottoms are nice and crispy. Wipe out the pan and repeat if you are cooking more. Serve with the dipping sauce alongside.