Begin by separating the white and green parts of the napa cabbage leaves. Chop the white parts finely and the green parts into larger pieces.

Pound the white peppercorns, garlic, and ginger together until you have a smooth paste.

In a pan over medium heat, sauté the garlic paste for about 2 minutes until fragrant. Then add the chopped napa cabbage stems, cooking for another 3-4 minutes until softened.

Next, add in the green parts of the napa cabbage and wilt them for about 2 more minutes. Remove from heat and allow the mixture to cool.

In a mixing bowl, combine the cooled cabbage blend with ground pork, remaining salt, soy sauce, dashi powder (if using), sesame oil, tapioca starch, and sugar. Mix gently but thoroughly.

Check for seasoning and make adjustments as needed. You can even fry a small spoonful of the mixture to taste.

Take a dumpling wrapper and place about 1 tablespoon of filling in the center. Moisten the edges with water and fold over to create a half-moon shape, sealing tightly.

If you’re not cooking them right away, freeze your dumplings on a parchment-lined tray in a single layer.

In a skillet, heat oil over medium-high heat. Arrange the dumplings in a circular pattern. Fry until they are golden brown on the bottom, about 4-5 minutes.

Carefully add ¼ cup of water, cover, and steam for 6-7 minutes until fully cooked (internal temp should reach 160°F).

Once done, serve the dumplings crispy side up with your delicious dipping sauce.