How to make it
Place the cabbage leaves into a food processor and pulse until finely chopped. Transfer the cabbage to a bowl and sprinkle a good pinchful of salt on top. Allow the cabbage to sit for 10 minutes then squeeze out and discard the excess moisture.
Add the Lee Kum Kee Minced Ginger, green onion, pork, a pinch of black pepper, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, rice vinegar, and Lee Kum Kee Pure Sesame Oil to the food processor. Pulse until the ingredients are finely chopped and combined. Transfer the pork mixture to the bowl of cabbage and mix until combined.
Fill the dumpling wrappers with ¾ tablespoon of pork filling. Combine the cornstarch and water in a small bowl. Dip your finger into the cornstarch and water mixture and rub it along the edge of the wrapper. Fold the wrapper in half so that you have a semicircle. Press down on the edge to seal the fold. Rub the cornstarch and water mixture along the edge and create pleats. Repeat this process to make the remaining dumplings.
Fill a large pot with water and bring it to a boil. Add in the dumplings and cook for about 6 minutes or until the dumplings are fully cooked through. Remove the dumplings with a slotted spoon and serve with Lee Kum Kee Panda Brand Dipping Soy Sauce. Enjoy!