1) In a skillet, saute the chopped chives, garlic and ginger with a tsp. of oil, with a pinch of salt. Saute for around 5-6 minutes, and set aside.
2) In a large bowl, mix the first 10 ingredients together.
3) The floured side of the dumpling wrapper should be faced up. Place a small spoonful of filling into center of dumpling wrapper. Dab water on the edges, press firmly shut to form a half-circle. Repeat process until finished.
4) Pour 2 tsp. oil on a pan, turn to medium/medium high heat. Place dumplings flat side down on pan, making sure enough space is between them. Pan-fry the bottom until it is golden brown.
5) Pour enough water into the pan to immerse the dumplings halfway. IT WILL SIZZLE, SO BE CAREFUL! Put a lid over it (leaving a crack so the steam can be released), cook for 6-7 minutes until the water has almost totally evaporated. Carefully scrape off the pan, they will be sticking (hence the term 'potstickers'). Repeat the process until finished.
6)To freeze potstickers you do not cook, place dumplings in a single layer (not overlapping) on a baking sheet. Place the baking sheet on a flat surface in the freezer for 15-20 minutes. Take them out, and place them in a single layer in freezer zip-lock bags. Place them back in the freezer, flat side down, so they don't clump together. After 6+ hours when they are totally frozen you can move them around your freezer and they won't stick together.