In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
Transfer the finely chopped cabbage to a clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it.
Add the ground venison, ginger, carrots, scallions, and garlic; stir to combine. Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine. Set aside.
To make the potstickers
On a dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1-½ teaspoons venison mixture into center of the dumpling wrapper; then moisten halfway around the edge of wrapper with a wet finger. Fold wrapper over moistened half to form open half-moon shape.
To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of dumpling wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle.
Stand the potsticker seam-side up, on a baking sheet lined with parchment paper and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
To fry steam the potstickers
In a large frying pan, over medium heat, heat the oil until hot but not smoking. Remove the pan from the heat and arrange pot stickers in a tight circular pattern standing up in oil (they should touch one another).
Cook the potstickers uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce (if desired).