Prepare the filling

• Finely chop the napa cabbage, sprinkle with salt and let sit, then squeeze out the excess water.
• Mix the ground pork with the cabbage, scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine and white pepper until sticky.

Fill the dumplings

• Place a spoonful of filling in the center of each wrapper.
• Moisten the edges with water and fold, pleating to seal tightly.

Fry the dumplings

• Heat the vegetable oil in a frying pan and arrange the dumplings in a single layer.
• Fry until the bottoms are golden, then add water, cover and steam until the water evaporates.

Serve

• Serve the dumplings hot with a dipping sauce.