1) Finely chop the napa cabbage, sprinkle with a little salt, and mix well. Let sit for 5 minutes. 2) Squeeze out excess water from the cabbage until it's about half its original volume.

3) Prepare all the filling ingredients. Add the egg, cornstarch, soy sauce, sesame oil, and white pepper, and mix well. 4) While mixing, gradually add water or chicken broth to help the filling become sticky and juicy.

There’s no special technique for wrapping dumplings—just shape them however you like.

For pan-fried dumplings: Heat a little oil in a pan, add the dumplings, pour in water (about 3/4 cup or enough to cover the dumplings halfway), cover, and cook over medium heat until the water evaporates. For boiled dumplings: Boil a pot of water, add the freshly wrapped dumplings, and cook until they float, then boil for another 3–5 minutes. (For frozen dumplings, add cold water twice after the water returns to a boil to ensure they cook through.)