For the filling: Combine the pork, Napa cabbage, garlic chives, soy sauce, garlic, ginger, wine, toasted sesame oil and salt in a medium bowl and mix well.
For the dumplings: Spoon about 1/2 ounce of filling on a wrapper and wet the edge with some water. Fold the wrapper in half into a half-moon and seal the edge. Pleat the edge and sit the dumpling with the folds standing up. Repeat with the remaining filling and wrappers.
Preheat a nonstick saute pan over medium heat. Add a little canola oil and arrange 6 to 8 of the dumplings bottoms-down in a nice star pattern or circle. Sear the dumplings for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook until the pan is dry, about 3 minutes. Drizzle in a little sesame oil and turn the heat up to medium high to brown the bottoms again (keep the lid off but watch so the dumplings do not burn).
Squirt a few tablespoons of the Lattice Mix around the dumplings. Cover the pan for 45 seconds. Remove the lid and cook until the lattice mix is crispy and golden brown. Remove the dumplings with a thin large spatula and flip them over in one piece onto a plate to reveal the golden-brown bottom. Repeat with the remaining dumplings and Lattice Mix. Serve with the soy-ginger-vinegar Dipping Sauce.
Mix the cornstarch and water in a squeeze bottle.
Combine the soy sauce, vinegar and ginger in a small bowl.