Make the Filling

• Finely chop the napa cabbage and sprinkle lightly with salt. Massage until softened and reduced by about half in volume. Squeeze out as much liquid as possible and set aside.
• In a bowl, combine the ground pork, ginger, garlic, scallions, soy sauce, sake, oyster sauce, sesame oil, sugar, MSG, white pepper, and potato starch. Mix and squeeze the mixture together until it becomes sticky like a paste. Add the squeezed cabbage and mix until evenly incorporated.

Assemble the Dumplings

• Method 1 (Scoop and Cover): Use a cookie scoop to measure about 1 tablespoon of filling onto a tray. Place a dumpling wrapper on top and gently press and shape around the filling to form a “flower” shape.
• Method 2 (Scoop Out of Bowl): Place wrapper onto the filling and pick the filling up in the wrapper. Then scrunch it up into a flower shape.  

Make the Slurry

• In a small measuring cup, mix together the water, flour, and potato starch until smooth. Set aside.

Cook the Dumplings

• Heat a thin layer of oil in a pan over medium heat.
• Place dumplings wrapper-side down and cook for about 2 minutes, until lightly golden.
• Stir the slurry, then pour it into the pan around the dumplings. Cover immediately and steam for 4-5 minutes (reduce heat to medium low as needed).
• Once most of the water has evaporated, remove the lid. Drizzle a little sesame oil or oil around the edges and let the bottoms crisp up again.
• Garnish with scallions and drizzle with chili oil if desired. Serve hot with dipping sauce and enjoy!

Dipping Sauce

• Mix all the ingredients together in a small bowl. Adjust the taste to your liking.