In a large mixing bowl, thoroughly combine ground pork, finely chopped cabbage, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper until your mixture is colorful and fragrant.

Take a round dumpling wrapper in the palm of your hand. Spoon 1 tablespoon of the filling into the center, moisten the edges with a little water, then fold the wrapper over the filling and pinch to seal securely.

Start at one end of the dumpling and gently create pleats, pressing them together to form a lovely decorative edge. Aim for about three to four pleats!

Heat a drizzle of oil in a skillet over medium heat. Arrange the dumplings in a single layer and fry them for 2-3 minutes until the bottoms are beautifully golden brown.

Pour in enough water to reach about one-third of the way up the dumplings. Cover the skillet and let them steam for 8-10 minutes until cooked through and fragrant.

Remove the lid to let any excess water evaporate. Crisp the bottoms of the dumplings for an additional minute or two, achieving that perfect texture before serving.

Carefully transfer the dumplings to a plate, and enjoy them hot with your favorite dipping sauce – savory and tangy to delight your taste buds.