Method
Prepare the cabbage Finely chop the cabbage. Sprinkle with a small pinch of salt and leave for 5 minutes. Squeeze out excess water with your hands or a clean towel.
Make the filling Add the pork, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, sugar and cornstarch to a bowl. Mix thoroughly for 2–3 minutes until the mixture becomes slightly sticky.
Fill the wrappers Place one wrapper in your hand. Put about 1 tablespoon of filling in the centre. Dip your finger in water and run it around the edge of the wrapper.
Fold Fold the wrapper in half over the filling and press the edges together firmly. You can keep them as simple half-moons—no fancy pleating required.
Prepare the steamer Line your steamer basket with baking paper with a few small holes poked in it, or lightly oil the surface. Make sure the dumplings aren’t touching each other, because they’ll expand slightly and can stick together.
Steam Bring about 2–3 cm of water to a strong simmer/boil. Place the dumplings in the steamer, cover with the lid and steam for 10–12 minutes. For pork, make sure the centre reaches 71°C. If you don’t have a thermometer, cut one open—the filling should be completely cooked through with no raw pink meat.
Serve Let them cool for a minute or two, then serve hot.