Make the filling:

Cup of Yum
1. Place shredded Napa cabbage into a colander.
2. Sprinkle coarse sea salt over the cabbage and gently massage. Let it sit for 10 minutes.
3. After 10 minutes, squeeze the cabbage tightly and drain excess moisture.
4. Add the cabbage to a stand mixer bowl fitted with paddle attachment.
5. Next, add in the ground pork, garlic, green onions, soy sauce, sugar, salt, sesame oil, Chinese 5-spice powder and chicken bouillon powder (if using), and cornstarch.
6. Mix on low speed until the ground pork mixture is homogenous and small strands begin to appear, about 5-7 minutes.
7. Tip: if you don't have a mixer, you can use stir the mixture by hand in one direction using a pair of chopsticks.

Assemble:

1. Take one dumpling wrapper and place it onto a plate or work surface.
2. Add about 1 tablespoon of filling to the center of the wrapper, dab one half of the wrapper with water and fold the dumpling to seal.
3. This is the easiest way to seal the dumpling. You can seal the dumpling using different pleating techniques.
4. Place the completed dumpling onto a large baking tray lined with parchment paper, or a plate lightly greased with sesame oil.
5. Repeat with the remaining dumpling wrappers and filling.

Cook the dumplings:

Boil:

1. Bring a pot of water up to a boil.
2. Add in the dumplings, stir gently and cook for 3-5 minutes, until the dumplings float. Add a few extra minutes if cooking from frozen.
3. Remove with a slotted spoon and serve with your choice of soy sauce, black vinegar, or chili oil.

Steam:

1. Add the dumplings to a steaming rack (allow space in between the dumplings so they don't stick).
2. Tip: lightly oil the steaming rack with sesame oil, use parchment paper with a few holes cut out, or a wet calico cloth on top of the steaming rack to prevent the dumplings from sticking.
3. Bring a pot of water up to a boil.
4. Carefully place the steaming rack over pot of boiling water and cover with a lid.
5. Steam dumplings for 6-8 minutes, until cooked through. Add a few extra minutes if cooking from frozen.

Serve:

1. In a bowl, combine the dumpling sauce ingredients and give it a good mix. Omit chili oil if you don't like it spicy.
2. Serve dumplings hot with dumpling sauce or chili oil.