Instructions

• Mix the filling - In a big bowl, stir together ground pork, cabbage, soy sauce, sesame oil, minced ginger, garlic, green onions, salt, and white pepper until well combined. You want everything spread out evenly so every bite's got flavor.
• Fill the dumplings - Take one wrapper at a time and put about 1 teaspoon of filling right in the center. It’s tempting to add more but trust me, too much makes sealing way harder.
• Seal ’em up - Dip your finger in water, wet the edges of the wrapper, fold it over the filling, then pinch tightly to seal. A neat pleat on the edge looks great but hey, just sealing well works too.
• Boil water - Get a large pot boiling, then gently drop the dumplings in batches so they don’t stick to each other. Pressurize the pot if you’re using an electric pressure cooker but do slow release once done so dumplings keep their tender pull.
• Cook dumplings - For 5 to 7 minutes until the dumplings float up and the pork is fully cooked. Steam will be your best indicator here. Don’t rush quick release too early or they’ll fall apart.
• Serve and enjoy - Use a slotted spoon to take dumplings out and pair with your favorite dipping sauce. Soy sauce with a little chili oil works real good.