Chop the spring onion and set aside half of it. Then make the ginger and spring onion water. Mix minced ginger and half of the chopped spring onion with 90 ml of water.

Finely chop the cabbage, and add 1 teaspoon of salt. Leave it to rest for 10 minutes.

Combine the minced pork meat with the cooking wine, ground pepper, soy sauce, sugar and 1 teaspoon of salt. Add the ginger and spring onion water to the pork one tablespoon at a time. In the meantime, stir the meat clockwise until the water is fully absorbed.

Combine the meat with the cabbage and mix them well.

Now wrap the dumplings! Wet the edge of the wrapper with water. Put 1 tablespoon of filling in the middle. Pinch the wrapper together to seal.

Evenly cover a skillet with 1 tablespoon of oil on high heat. Place in the dumplings (make sure they are not overlapping), and cook for about 1 minute until the bottom of the dumplings has turned golden brown.

Add the steaming liquid; corn flour mixed with water. Cover the skillet with a lid, and turn to medium heat.

When the water in the skillet has almost evaporated, open the lid. Continue cooking on a medium heat until the bottom of the dumplings dry up and form a beautiful lace. Add 5 drops of sesame oil and the rest of the chopped spring onions. Cover the skillet with a plate that is about the size of the skillet. Lift the skillet with one hand, and hold the plate with another. Flip over the skillet. Now we have the beautifully laced dumplings transferred onto a plate!

It is best to eat the dumplings while they are still hot.

A mix of soy sauce and vinegar goes well with the dumplings. Feel free to add some minced ginger, garlic or chili oil to the sauce to adjust to your taste.