Prepare your cabbage. Rinse thoroughly with water then using a sharp knife, gently remove the core.
Settle the cabbage in a deep pot. Fill the pot with water to cover the whole cabbage up to the top. Let it boil for 10 minutes to make sure the outer leaves are soft enough.
Meanwhile, start making the fillings by combining the remaining ingredients in a bowl. Knead the ground pork well to obtain a uniform mixture. Divide to make 8 fillings for the dumplings. Set aside.
Once the cabbage becomes soft, transfer the cabbage to a cutting board. Remove the top layers of leaves and cut out the veins of the cabbage. Flatten the leaves on the board. You should get 8 large leaves of the cabbage. Use the remaining cabbage for other recipes.
Place the meat filling on the flattened leaf. Cover with the leaves. Make sure to fold the leaves on all sides so the filling doesn’t spill. Secure with a toothpick. Repeat the process for the rest of the fillings and cabbage leaves.
Arrange the dumplings in a steamer. Leave to steam for 20 minutes until the meat is cooked through. Check by slicing one piece into two.
Remove from the steamer and enjoy while warm.
Notes
The Chinese dumplings can be served with or without sauce. If you want to make the simple sauce for this recipe, you can use 1 tbsp of soy sauce (or coconut aminos), 1 tsp sesame oil, 1/2 tsp of chili powder, 1 tbsp of vinegar and mix well.