Roughly chop the napa cabbage, sprinkle with 1 teaspoon salt, and massage it in. Let sit for about 10 minutes.

Chop the garlic chives.

In a bowl, combine the ground pork, chicken bouillon powder, soy sauce, salt and pepper, grated ginger, sesame oil, and sugar. Mix well.

Squeeze out excess water from the napa cabbage, then add the cabbage and garlic chives to the pork mixture. Mix to combine.

Mix everything together until the filling is well combined.

Line a tray with parchment paper and start wrapping the dumplings.

Moisten the edges of the dumpling wrappers with water.

Place some filling onto each wrapper.

Fold and seal the dumplings, making 6 to 8 pleats per dumpling if you like.

Heat oil in a skillet over high heat. Arrange the dumplings in the pan and cook until the bottoms are golden brown.

Once browned, add 1/3 cup water (80ml), cover with a lid, and steam over low heat for about 7 minutes.

Remove the lid, turn the heat to high, and cook for another 2 minutes to evaporate any remaining water.

Serve and enjoy.