Steps

1. Finely chop the green onion (for sauce), ginger (peeled for sauce), and garlic (de-germed for sauce) respectively.
   🕒 02:10
2. Place the finely chopped green onion (1/2 stalk), ginger (5g), and garlic (1 clove) into a bowl.
   🕒 02:28
3. Add soy sauce (3 tbsp), vinegar (1.5 tbsp), sugar (1/4 tsp), sesame oil (1/2 tbsp), and white sesame seeds (1/2 tbsp) to the same bowl. Mix well until the sugar granules are no longer visible. **[Key Tip!]** If you like spicy food, you can add chili oil. Chill in the refrigerator until ready to use.
   🕒 03:15
4. Wash and pat dry the cabbage. Remove the core and finely chop.
   🕒 03:45
5. Place the finely chopped cabbage (150g) into a plastic bag, add salt (1/2 tsp), and coat evenly. Gently knead.
   🕒 04:12
6. Squeeze out as much air as possible from the bag, seal it, and let it sit for 5-10 minutes.
   🕒 04:32
7. Separately, finely chop the green onion (1/2 stalk) (for filling), ginger (5g) (peeled for filling), and garlic (1 clove) (de-germed for filling).
   🕒 04:43
8. Trim the roots of the chives (4 stalks) and cut them into 1cm pieces.
   🕒 04:58
9. Place the ground pork (200g) in a bowl and add sugar (1 tsp). Knead thoroughly to let the flavor penetrate.
   🕒 05:51
10. After kneading the sugar into the ground pork, add soy sauce (1 tsp) and knead thoroughly again to ensure even flavor distribution.
    🕒 06:08
11. After letting the cabbage sit for 5-10 minutes, cut a small corner off the plastic bag and squeeze out the excess water thoroughly.
    🕒 06:26
12. Add the squeezed cabbage to the bowl with the ground pork. Also add the finely chopped green onion, ginger, garlic, and chives cut into 1cm pieces.
    🕒 06:40
13. Gently mix everything together to form the dumpling filling. **[Key Tip!]** Do not overmix, as this can release water from the vegetables. Mix lightly.
    🕒 06:53
14. Place a portion of the filling in the center of a dumpling wrapper and moisten the edges with water.
    🕒 07:07
15. Fold the wrapper in half without pleats and seal the edges tightly.
    🕒 07:21
16. Fold both ends towards the center and press firmly to seal. **[Key Tip!]** Using dumpling wrappers with glutinous rice flour will result in a chewier texture. You can also use the pleated wrapping method.
    🕒 07:37
17. Wrap the remaining dumplings in the same way.
    🕒 08:40
18. Bring a pot of water to a boil. Add the dumplings, being careful not to overcrowd the pot.
    🕒 08:57
19. Boil for 4-5 minutes, or until the dumplings float to the surface. **[Key Tip!]** The dumplings are ready when they are fully floating.
    🕒 09:15
20. Turn off the heat and remove the boiled dumplings.
    🕒 09:31
21. Plate the dumplings, generously drizzle with the prepared scallion sauce, and serve. Garnish with chopped scallions as desired.
    🕒 09:43