Steps

1. First, finely chop the cabbage. Remove the core if present.
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2. Cut into slightly thick vertical strips, rotate 90 degrees, and cut into 5mm pieces. Chop roughly, then chop even finer. 【Here's a tip!】 Finely chopping makes it easier to incorporate with the meat.
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3. Rinse the finely chopped cabbage lightly under running water and drain well.
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4. Add 1/2 tsp salt to the cabbage, mix well, and place over a bowl to drain for about 10 minutes. 【Here's a tip!】 Season with salt and remove excess moisture.
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5. Cut the chives into 2mm pieces.
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6. Peel the ginger, slice thinly, then cut into thin strips, and finally mince. 【Here's a tip!】 Using minced ginger instead of grated ginger gives a more cohesive flavor and enhances the taste of other ingredients.
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7. Cut the garlic in half and remove the sprout. Slice thinly, then cut into thin vertical strips, and mince.
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8. Firmly squeeze out the water from the cabbage that has been resting for 10 minutes.
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9. Add 150g ground pork and 1/2 tsp salt to a bowl and mix thoroughly until sticky. 【Here's a tip!】 Mixing with salt first makes the meat more sticky and results in juicy, delicious dumplings. Mixing with a rubber spatula or placing the bowl in cold water prevents the meat from heating up and releasing fat.
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10. To the sticky ground pork, add 2 tsp sugar, 1 tbsp soy sauce, 1/3 tsp pepper, 1 tsp potato starch, and 1 tsp sesame oil, and mix.
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11. Once the seasonings are mixed, add the minced 10g ginger and 1 clove garlic and mix.
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12. After everything is mixed, add the chopped 20g chives and the squeezed 180g cabbage and mix. 【Here's a tip!】 If your hands are warm, the meat fat will come out, so chill your hands in cold water before mixing.
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13. Cover the meat filling with plastic wrap and chill in the refrigerator for 1 hour. 【Here's a tip!】 Chilling allows the flavors to meld. You can skip this step if you're short on time.
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14. Open the bag of dumpling wrappers, take out only the amount you need to prevent them from drying out, and keep the rest in the bag.
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15. Prepare water (not listed in ingredients) and moisten the edges of the wrappers.
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16. Place the meat filling in the center of the dumpling wrapper, not piled high but spread flat, and moisten the edges of the wrapper with water.
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17. Pinch the right edge lightly, gather pleats with your left index finger, and repeat the pinching motion with your right hand.
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18. Finally, pinch the top tightly to shape, and flatten the bottom so the dumplings can stand.
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19. Spread a thin layer of salad oil in a frying pan.
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20. Arrange the dumplings in the frying pan, leaving some space between them, rather than placing them tightly together.
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21. Heat over medium heat.
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22. Add 80ml hot water to the frying pan, cover with a lid, and steam-fry. 【Here's a tip!】 Using hot water prevents the pan from cooling down and resulting in a soggy finish. Be careful as oil may splatter.
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23. When you hear sizzling sounds, remove the lid and let the moisture evaporate.
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24. For the finishing touch, drizzle 1 tsp sesame oil and spread it evenly.
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25. Increase heat to medium-high and fry for about 1.5 minutes to achieve a nice brown color. 【Here's a tip!】 Frying over medium-high heat makes the dumplings crispy.
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26. Once they have a good brown color, transfer to a plate.
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