In a large bowl, combine ground pork or chicken, green onion, ginger, sesame oil, vegetarian oyster sauce, soy sauce, white pepper, dashi powder, and Chinese cooking wine. Mix thoroughly until well combined.

Take a dumpling wrapper and place 1 tablespoon of the filling in the center, then add a shrimp. Wet the edges with water, fold, and seal carefully to avoid any leaks.

Heat oil in a non-stick pan over medium heat. Arrange the potstickers in the pan and pan-fry for 1-2 minutes, or until they're golden brown and crispy.

Carefully add enough water to cover 1/4 of the potstickers. Cover the pan and steam for 3-4 minutes, until the water evaporates and potstickers are fully cooked.

In a separate bowl, beat the eggs with salt and pepper. Drizzle more oil in the same pan and pour the egg mixture over the potstickers. Cover and cook for 1-2 minutes until the egg is set.

Plate the potstickers topped with the fluffy egg skirt, garnished with sesame seeds and additional green onions. Enjoy!