Separate the white and green parts of the napa cabbage leaves. Finely dice the white stems and chop the leaves, keeping them separate.

In a mortar and pestle, pound the white peppercorns until fine. Add the chopped garlic and ginger, and pound everything into a smooth paste.

Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the garlic-ginger paste and sauté until aromatic, about 2 minutes.

Add the chopped napa cabbage stems to the pan, increase heat to medium-high, sprinkle with 1/4 teaspoon of salt, and cook until soft and translucent, about 4-5 minutes.

Toss in the chopped cabbage leaves and cook for another 2-3 minutes until wilted. Remove from heat and spread the mixture on a plate to cool.

While the cabbage cools, combine the ground pork, remaining salt, soy sauce, dashi powder (if using), sesame oil, tapioca starch, and sugar in a mixing bowl. Knead until smooth and pasty, about 5 minutes.

Gently fold in the cooled cabbage and garlic chives until evenly distributed.

Taste a bit of the filling to adjust seasoning if necessary.

Scoop about 1 1/2 tablespoons of filling onto a dumpling wrapper. Fold as desired, ensuring there are no air pockets; sealing is key!

If not cooking immediately, arrange the wrapped dumplings on a baking sheet and freeze until firm, then transfer to a freezer bag for longer storage.

In a small bowl, mix rice vinegar, soy sauce, and optional sugar and chili oil for dipping sauce.

Heat a nonstick skillet and add a little oil. Place the dumplings in the pan and fry for about 3-5 minutes until they’re golden brown.

Lower the heat, add 1/4 cup of water, cover with a lid, and steam the dumplings for 3-5 minutes (up to 5 minutes if frozen) until cooked through, aiming for an internal temp of 160°F.

Serve by flipping the dumplings onto a plate or leaving them crispy side up for presentation.