In a bowl, mix together rice wine vinegar, soy sauce, sliced green onions (green part), sesame seeds, sesame oil, ginger powder, and red pepper flakes. Set aside to let the flavors meld.

In a large mixing bowl, combine ground pork or chicken, minced purple cabbage, white parts of green onions, egg, soy sauce, rice vinegar, garlic powder, ginger powder, sesame oil, white pepper, and salt. Stir gently until everything is evenly blended.

Using a heart-shaped cookie cutter, cut wonton wrappers into cute heart shapes. Keep them covered with a damp paper towel to prevent drying out while you work with the filling.

Moisten the edges of each heart-shaped wrapper with a little water. Place about a tablespoon of the filling in the center, top with another wrapper, and press down to seal. Ensure no air pockets remain.

Heat a skillet over medium heat with oil and a little butter. Place the potstickers in a single layer. Add a splash of water, cover with a lid, and steam for 3-5 minutes until cooked through. Flip to achieve a golden crust.

Serve the heart-shaped potstickers garnished with additional sliced cabbage, green onions, and sesame seeds, alongside the dipping sauce.