DIRECTIONS: - Combine ground pork with cabbage, ginger, soy sauce, white pepper, salt, egg white, scallions, and heated oil. Mix well and stir in one direction. - To fold the dumplings, add about 1 tbsp of filling to the center of the wrapper. Dip your finger in water and wet the edges. Choose a side and pinch one corner together and start pleating towards it until all edges are sealed. - To a skillet over medium heat, add 1 tbsp oil and the dumplings. Make sure not to overcrowd them. Let them cook for 1-2 minutes until the bottoms are brown. Add water and cover immediately. Cook for 5 minutes or until almost all the water is evaporated. - Remove the lid and continue cooking until all the water evaporates completely. The bottoms of the dumplings should be crispy brown. - Serve with dipping sauce and top it off with chili oil and scallions.
