In a large bowl, add the sausage, garlic, jalapeno, green onion, mushrooms, dried chili, Worcestershire, soy sauce, ginger and cabbage. Mix well with your hands. Cover and set in the fridge for at least 30 minutes.

In a large bowl, combine the flour, black pepper and salt. Slowly stir in the water until a soft ball forms. Cover with a towel let rest for about 30 minutes.

Add the meat mixture to a cast iron skillet over medium heat. Cook for about 4 to 5 minutes or until nearly browned, stirring occasionally. Set aside to cool.

Remove the dough from the fridge and turn out onto a floured surface. Knead the dough for about 5 minutes.

Divide the dough into 4 equal pieces. Roll each piece into a log form and cut into 5 equal pieces. Roll each piece into a thin 4-inch circle.

Take a heaping tablespoon of the meat mixture and place it in the center of the dough circles. Dip your finger tip into water and rub on the edge of the dough, which will help the dough seal. Fold the dough over and crimp the edges.

Add a very thin layer of oil in a skillet over medium-high heat. Do not use cast iron for this step as steaming is not good for the seasoning. Place a few potstickers at a time in the skillet, flat side down. Cook for about 3 minutes or until the bottoms are a rich golden brown.

Pour in about 3 to 4 tablespoons of water to the skillet and cover with a lid. Steam for about 3 minutes or until the water evaporates and the dough feels slightly rubbery.

Uncover the skillet and reduce the heat to medium. Continue cooking about 1 to 2 minutes or until most of the moisture evaporates from the dough and bottoms are browned and crunchy. Serve immediately with dipping sauce.