1. Prepare the Dumpling Filling

• In a large bowl, combine the ground pork, chopped napa cabbage, scallions, and cilantro.
• Add the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, salt, and black pepper.
• Mix everything thoroughly until well combined. Using your hands or a spoon, stir until the mixture is evenly seasoned.

2. Assemble the Dumplings

• Lay a dumpling wrapper on a clean surface.
• Place a heaping teaspoon of filling in the center.
• Lightly brush the edges of the wrapper with water to help seal the dumpling.
• Fold the dumpling in half, pinching the center to form a crescent shape.
• Use your fingertips to pleat the edges, pressing firmly to ensure a tight seal.

3. Choose Your Cooking Method

Steaming Method:

• Arrange the dumplings in a single layer in a bamboo or metal steamer, leaving space between them.
• Steam over boiling water for 8–10 minutes, or until the dumplings are cooked through.

Pan-Frying Method (Potstickers):

• Heat 1–2 tbsp of oil in a nonstick pan over medium-high heat.
• Arrange the dumplings in the pan with their flat sides down and cook for 2 minutes, or until the bottoms turn golden brown.
• Add 1/4 cup of water to the pan and immediately cover with a lid to steam.
• Steam for 3–4 minutes, then remove the lid and continue frying until both sides are golden brown, about 2–3 more minutes.

4. Serve and Enjoy

• Serve dumplings hot with soy sauce, black vinegar, or a homemade dipping sauce.
• Optional: Garnish with sesame seeds, chopped scallions, or a drizzle of chili oil.