Place the shredded cabbage in a bowl, sprinkle a pinch of salt (about 1/8 tsp) and toss. Let sit 5 minutes, then squeeze out excess liquid with your hands or in a clean towel until mostly dry. This prevents soggy filling.

Mix filling

In a medium bowl, combine the ground wagyu, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, kosher salt, and cornstarch. Mix with a spatula or chop with a cleaver until the mixture is cohesive and slightly sticky (about 30–45 seconds). Taste a small pinch by cooking briefly in a spoon to adjust seasoning if desired.

Wrappers & Assembly

Set a dumpling wrapper on your palm. Place about 1 heaping tablespoon (roughly 18–20 g) of filling in the center of each wrapper. Dip your fingertip into the cold water and moisten the edge of the wrapper evenly.

Fold the wrapper in half over the filling to form a half-moon. Press center to seal, then create 2–3 small pleats along one side pressing each pleat firmly into the opposite edge to seal completely. Ensure there are no air pockets. Repeat until you have 4 dumplings. Keep finished dumplings covered with a damp towel to prevent drying.

Cooking

Pan-fry then steam (potstickers)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Arrange dumplings flat-side down with space between them. Cook without moving for 1.5–2 minutes, until bottoms are golden brown.

Carefully pour 1/3 cup water into the skillet (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until the filling is cooked through and wrappers become translucent.

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed. Transfer dumplings to a plate and serve immediately.

Dipping Sauce (optional)

Combine soy sauce, black vinegar, chili oil (if using) and sliced scallion in a small dish. Serve alongside dumplings for dipping.