These crispy-bottomed, steam-plumped dumplings are all about contrast: a savory, garlicky filling studded with crunchy napa cabbage and green onion, wrapped in tender dough and seared until the base turns deep golden brown. Fresh ginger, garlic, and a drizzle of sesame oil bring warmth and depth to every bite, while a quick steam-then-sear method in the skillet gives you that signature crisp-on-the-bottom, soft-on-top texture. The pleating technique is genuinely satisfying to master, and once you've got the fold down, a whole tray comes together fast enough for a weeknight dinner. A bright dipping sauce of soy sauce, rice vinegar, and ginger — with a little chili oil if you like heat — ties the whole plate together. This is a great pick for a vegan spread, whether you're serving them as an appetizer or building out a full dumpling night with friends.
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Place the shredded napa cabbage in a colander, toss with a pinch of salt, and let it sit for 10 minutes. Squeeze out as much moisture as possible with your hands, then transfer to a large mixing bowl.
Add the ground pork, green onions, soy sauce, sesame oil, ginger, garlic, and white pepper to the bowl with the cabbage. Mix with your hands or a fork until the ingredients are evenly combined and the mixture holds together when pressed.
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