Prepare the ingredients for the Basic Pork Filling.

Chop the ground pork with a knife for at least 5 minutes until it becomes a sticky paste.

Add the seasonings to the pork and mix well. Gradually add the water and cooking wine mixture (1 teaspoon wine + 2 teaspoons water), pouring it in 3–4 times and mixing in the same direction each time. Wait for the liquid to be absorbed before adding more. Once all the liquid is incorporated, refrigerate the filling. This will give the pork filling a juicy texture.

Prepare the ingredients for the cabbage, chive, and corn & scallion fillings. Finely chop the scallions. Chop the chives finely as well and set aside.

For the cabbage: Cut 1/4 head of cabbage into strips about 1/2 inch wide. Sprinkle in the salt a little at a time, massaging it into the cabbage with your hands after each addition. Repeat until all the cabbage and salt are used. Let sit for about 30 minutes, then squeeze out as much water as possible in batches.

For the chive filling: Mix the chopped chives with 1/4 teaspoon vegetable oil and set aside.

[Cabbage Filling] Mix 3 1/2 oz (100 grams) Basic Pork Filling with about half of the prepared cabbage. Combine well.

[Corn & Scallion Filling] Mix 3 1/2 oz (100 grams) Basic Pork Filling with the corn kernels and most of the chopped scallions. Combine well.

[Chive Filling] Mix 3 1/2 oz (100 grams) Basic Pork Filling with most of the prepared chives. Combine well.

[Filling the Dumplings] Gently stretch the edges of a dumpling wrapper outward with your hands. Use a spoon to place a suitable amount of filling in the center, leaving about 1/3 of the edge clear. Moisten the edge with a little water. Fold the wrapper in half, pleating one side while leaving the other flat, and press the edges together firmly to seal. Curve the dumpling slightly so it can stand upright.

Arrange the dumplings on a plate dusted with all-purpose flour. (If not cooking immediately, place the dumplings and plate in the freezer for at least 30 minutes until the dumplings are firm, then transfer to a plastic bag. This prevents them from sticking together.)

[Cooking the Dumplings] Fill a pot with at least 2–3 times as much water as dumplings. Bring to a boil, add the dumplings, and gently stir with a large spoon to prevent sticking. Cover the pot, and when the water returns to a boil, add about 1 cup (250 ml) of cold water [first addition]. When it boils again, add another 1 cup (250 ml) of cold water [second addition]. Continue cooking until the dumplings float, then after about 1 more minute, add a third 1 cup (250 ml) of cold water. Turn off the heat and remove the dumplings. This method gives the wrappers a nice chewy texture.

Serve the dumplings on a plate. Enjoy with your favorite dipping sauce!