1. Make the filling: In a bowl, combine ground pork, soy sauce, sesame oil, garlic, ginger, green onion, cabbage, and gelatin mixture. Mix well. Chill 20 minutes (helps firm up).
2. Assemble: Place a wrapper in your palm. Add 1 tsp filling in the center. Dip finger in cornstarch-water paste (cornstarch + 1 tbsp water) and run along the edge. Fold and pleat into a half-moon, sealing tightly. (No pleats? Just pinch shut like a ravioli!)
3. Heat non-stick skillet over medium-high. Spray with oil. Arrange dumplings flat-side down in a single layer.
4. Cook 2–3 minutes until golden brown on the bottom.
5. Steam fry: Carefully pour ¼ cup water into the pan (watch for splatter!). Cover immediately with a lid. Reduce heat to medium and steam 6–8 minutes until water evaporates and filling is cooked through.
6. Uncover and cook 1 more minute for extra crispiness.
7. Slide onto a plate upside-down so crispy side faces up. Serve hot with:
   → Dipping sauce: 2 tbsp black vinegar + 1 tsp soy sauce + thin slice of ginger
   → Optional: chili oil or scallion oil drizzle

✨ These mimic Shanghai-style soup dumplings with 1/10th the effort—perfect for weeknights!

💡 Freezer-friendly: Freeze uncooked dumplings on a tray, then transfer to a bag. Cook from frozen—add 1–2 mins steaming time.

PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 10 mins , Total Time : 40 mins , Servings : 15 dumplings , Calories : 60 , Net Carbs: 5g , Fats: 3g , Protein: 4g