Finely chop the sour cabbage, green onions, ginger, and garlic.

In a large bowl, combine the ground pork, all the chopped ingredients, and all the seasonings (including the juice from the sour cabbage). Mix thoroughly by hand. Make sure the pork has enough fat, or the filling will be dry and not juicy. If you prefer less fat, you can increase the amount of vegetables instead.

Wrap the filling in dumpling wrappers. This amount of filling should be enough for one pack of dumpling wrappers, with just a few wrappers left over.

Bring a large pot of water to a boil. Add the dumplings. If cooking fresh dumplings, boil until they float. If cooking frozen dumplings, after the water returns to a boil, add a cup of cold water, let it boil again, then add another cup of cold water and bring to a boil once more.

These dumplings have a slightly tangy flavor that balances the richness of the pork, making them different from the usual cabbage or chive dumplings. Give them a try if you get the chance!