Step 1: Prep cabbage

1. In a large bowl, combine finely chopped ~1/2 medium sized cabbage and 2 tsps of salt.
2. Transfer finely chopped cabbage to a fine mesh strainer and set over the bowl to drain water.
3. Let cabbage lose its moisture, leave for 15 minutes in room temperature.
4. In batches, squeeze cabbage until no more water comes out. Discard liquid.

Step 2: Make the filling

1. In a large bowl, combine 1 lbs ground pork, drained cabbage, 2% salt (about 9g salt for 1lb of pork), 1 tsp white pepper, 3 - 4 cloves of grated garlic, 1 tsp minced fresh ginger, 3 finely chopped scallions, and 2 tsp sugar.
2. Knead meat with clean hands until fully combined and starts to feel sticky.
3. Microwave 1 tsp of meat mixture for about 10-12 seconds, and taste. Adjust seasoning as needed.

Step 3: Make the dumplings

1. Set up your work station: meat mixture, a small bowl of water and a dish to place dumplings on.
2. Form dumplings.

Step 4: Cook the dumplings

1. In a medium non-stick pan, heat 1 tbsp of vegetable oil until shimmering.
2. Add enough dumplings to cover pan. Sear dumplings on bottom side until evenly golden brown, about 1 1/2 minutes. While they get colour, in a small bowl combine 1 tsp corn starch, 1 tsp AP flour, and 1/2 cup water until full dissolved.
3. Increase heat to medium-high, add flour mixture into the pan and cover. Let dumplings steam for about 3-5 minutes or until water is fully evaporated and dumplings are crispy.
4. Plate and enjoy!