Combine the Napa cabbage, ground pork, green onions, ginger, garlic, soya sauce, sesame seed oil, black pepper, and pinch of salt into a mixing bowl until fully combined. I would suggest using your hand with a glove - it's just easier!

Arrange your dumpling making station by setting a small bowl of water, the mixing bowl of filling, and a parchment-lined baking sheet close by.

Moisten the edges of each dumpling wrapper with water and place 1 heaping teaspoon of filling onto each. Fold edges over to form a dumpling - the aim is to simply have the filling sealed in. However, if you want to learn how to fold dumplings, check this video out!

Repeat until all wrappers and filling is done. Set aside on parchment-lined paper.

In a non-stick pan, heat up some oil. When the oil is ready, lower heat to medium-high, and arrange dumplings in the pan - close together but not touching.

Cook until golden brown at the bottom. Keep your eye on it. Stove temperatures vary.

Add approximately 3 tbsps of water to the pan but be careful as the water will immediately begin to sizzle and steam.

Cover the pan and lower the heat. The dumplings should cook within 6-8 minutes of steaming.

When the dumplings are finished cooking, transfer from the pan to a plate. The wrappers should appear translucent and noodle-like.

Serve with soya sauce, sriracha sauce, green onions and red chili flakes etc. Enjoy!