For the Filling

Heat the canola oil in a small sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and green onions. Cook for 2 minutes, stirring frequently until cabbage is tender.

In a medium bowl combine ground pork, cornstarch and water. Mix until well combined.

Add 1/2 tsp. soy sauce and 1/2 tsp. sesame oil to the meat. Stir for about a minute to incorporate all the ingredients.

Add vegetables to the meat and stir everything together.

For the Sauce

Combine rice vinegar, sambal oelek, 1 1/2 Tbsp soy sauce, 1/4 tsp. sesame oil, and ginger in a small bowl and stir to combine.

Assembling the Dumplings

There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.

Steam dumplings for 8 minutes. Serve immediately with dipping sauce.

Uncooked dumplings can be frozen. Lay dumplings out on a sheet pan lined with parchment paper or a silicon mat, making sure that the dumplings do not touch each other. Place in freezer for several hours. When the outsides of the dumplings are frozen remove from sheet pan and lay them flat in a zipper top freezer bag and return to freezer. Store in freezer up to 3 months.