• Combine the ground pork with the water in a large bowl. Stir until the pork fully absorbs the water.
• Then, add the cabbage, soy sauce, oyster sauce, garlic, ginger, white pepper, sesame oil, and egg. Stir until everything is well mixed.
• Set up your dumpling folding area. Open a packet of premade dumpling wrappers and put a stack near you. Place a small bowl filled with water next to it. Place your bowl of filling within arm's reach.
• For step by step directions and photos of how to fold dumplings, please refer back to the post. Take a dumpling wrapper and place 3/4 tablespoon of filling into the center of the wrapper Then, dip one of your fingers into the bowl of water and then run it along the outer edge of the wrapper so that you moisten the entire outer edge. The water acts as a glue, so it is important that the entire outer edge of the circle is moistened.
• Fold the wrapper closed into a half-moon shape Stand the dumpling up and pinch around the edges to seal your dumpling. You can stop here if you don't have time or don't want to do any fancy folding. If you wish to make a pleated fold, please refer to the post for detailed photos and instructions.
• When you are done folding the dumplings, line them up on a parchment-lined baking sheet, spacing them in a single layer and being careful to not let any of the dumplings touch. Freeze dumplings for about 30-60 minutes or until frozen solid. Once frozen, transfer to freezer bags to store for up to 3 months.

Cooking Dumplings (from frozen)

• Steamed Dumplings: Line your steamer with parchment paper. Place dumplings into a steamer, spacing them about 1 inch apart. Close steamer and steam dumplings on high heat for about 10 minutes or until dumpling skins are translucent and dumpling filling is cooked through.
• Boiled Dumplings: Bring a large pot of water to a boil. Once the water is boiling, gently drop in the dumplings. Lift any dumplings that might have sunk to the bottom as this will cause them to stick to the pot. Let dumplings cook for a few minutes until done. When dumplings float to the surface, they should be ready. You can also test one dumpling by cutting it open to make sure the filling is cooked through.
• Pan-Fried Dumplings: Add 2 tbsp cooking oil to a large skillet and bring to medium high heat. When oil is hot, add in the dumplings, so that the bottom of the dumplings are touching the skillet and the dumplings folds are facing up. Cook the dumplings for about 1-2 minutes so that the bottom of the dumplings are lightly brown and most of the oil has been absorbed. Add about ½ inch of water to your skillet. Cover dumplings and let them cook. The water will steam and cook the surface of the dumplings. When the water is mostly evaporated, remove the lid. The dumplings should be cooked through. Continuing cooking the dumplings until all of the liquid evaporates so that they finish crisping up.
• Serve cooked dumplings while hot with dumpling dipping sauce.

Dumpling Sauce

• Add all ingredients into a small bowl and mix together. Taste and adjust as needed.