Finely shred 1 head of green cabbage and place in a large bowl. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture. Then squeeze out excess liquid and discard.

In a separate bowl, combine ground pork, minced garlic, grated ginger, soy sauce, sesame oil, remaining 1/2 teaspoon salt, and black pepper. Mix thoroughly until well combined.

Add the drained cabbage to the pork mixture and mix until everything is evenly distributed. Taste and adjust seasoning if needed.

Place a dumpling wrapper on your palm, dab each corner with a small amount of water using your fingertip. Spoon approximately 1 tablespoon of filling into the center. Fold the wrapper in half and pleat the edges to seal, forming a half-moon shape.

Heat a large non-stick skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the bottom. Arrange dumplings in a single layer without overcrowding.

Fry the dumplings for 2-3 minutes until the bottoms are golden brown and crispy. Be careful not to burn them.

Pour 1/4 cup of water into the pan (carefully as it will steam), cover immediately with a lid, and let steam for 5-6 minutes until the water has evaporated and the dumplings are cooked through.

Remove the lid and continue cooking for an additional 1-2 minutes to re-crisp the bottoms. Transfer to a serving plate and drizzle with a little soy sauce or dipping sauce if desired.