- 1 pound ground pork
- 2 cups finely shredded cabbage
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1/4 teaspoon black pepper
- Dumpling wrappers (round or square, about 24)
- 2–3 tablespoons neutral oil for frying
- 1/4 cup water for steaming
- Soy sauce and rice vinegar for dipping
- In a bowl, combine ground pork, shredded cabbage, garlic, ginger, soy sauce, sesame oil, green onions, and black pepper. Stir well until evenly mixed.
- Place one wrapper in your palm. Add about 1 tablespoon of filling to the center.
- Dip your finger in water and moisten the wrapper edge. Fold and pinch closed (pleats optional — ugly dumplings still cook great).
- Heat oil in a nonstick pan over medium-high heat. Add dumplings flat-side down. Cook until golden brown on the bottom.
- Carefully add 1/4 cup water to the pan and cover immediately. Steam until water evaporates and dumplings are cooked through, about 4–5 minutes.
- Mix soy sauce with a splash of rice vinegar. Dip and destroy.
