Thinly mince the cabbage and garlic cloves. Grate the ginger. Thinly chop the garlic chives. Using a cabbage shredder, slice the daikon into 40-50 thin slices. Make sure you slice them as thin as you can. Too thick and they'll break in half when you fold them.
In a large bowl, mix together the minced cabbage, garlic, ginger, garlic chives, ground pork, egg, dashi, salt, pepper, almond flour and coconut aminos. Knead the meat mixture with your hands until all of the ingredients are smoothly mixed together.
Add about 1-2 teaspoons of meat mixture over one slice of daikon and fold in half. Repeat until there is no more meat mixture.
Drizzle the sesame oil inside a non-stick frying pan and line up the potstickers. You can squish them together (don't worry they won't stick together).
Fry on medium heat for 2 minutes and pour the water over. Cover with a lid and let steam for 4-5 minutes. Take off the lid and let the potstickers sizzle until the bottom turns golden brown. Turn off heat.
In a small separate bowl, mix together the vinegar, coconut aminos and chili oil.
To serve, dip each potsticker inside the dipping sauce and eat hot!