Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Squeeze out as much liquid as possible using your hands or a clean towel, then measure and reserve 1 cup packed (adjust if needed).

Mix filling

In a medium bowl combine the drained cabbage, ground pork, chopped green onions, grated ginger, minced garlic, light soy sauce, sesame oil, Shaoxing wine, salt and white pepper. Mix thoroughly with a spoon or by hand until the mixture is sticky and well combined (about 1–2 minutes). Chill the filling 10 minutes if you have time to let flavors meld.

Wrappers & assembly

Prepare wrappers

Lightly dust a work surface with the flour. Lay out a dumpling wrapper, keep remaining wrappers covered with a damp towel to prevent drying.

Portion filling

Spoon about 1 rounded tablespoon (approx. 12–15 g) of filling into the center of each wrapper. This recipe makes enough filling for about 6 wrappers; adjust portion size if using different wrapper count.

Seal dumplings

Dip a fingertip in the cold water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press the center to seal. Create 3–4 small pleats along the edge for a tight seal and neat appearance, pressing firmly so no air remains inside. Place finished dumplings on a tray dusted with flour, spaced so they do not touch.

Cooking

Pan-fry (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange dumplings flat-side down in the pan leaving a little space between them.

Fry uncovered until the bottoms are golden brown, about 2–3 minutes. Carefully add 1 tbsp water to the pan and immediately cover with a tight lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until pork is cooked through and wrappers become translucent at the pleats.

Remove the lid and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel if desired to drain excess oil.

Note: Internal temperature of pork should reach 71°C (160°F). If unsure, cut one dumpling open to check doneness; juices should run clear and meat should not be pink.

Dipping sauce (optional)

Mix soy sauce and black vinegar in a small dish. Add chili oil and sesame seeds if using. Serve alongside dumplings for dipping.