Wash and drain the cabbage and scallions. Slice the cabbage into strips, then chop into small pieces. Place the chopped cabbage in a large bowl, add 2 teaspoons of salt, mix well, and let it sit.

Pat the washed scallions dry and finely chop them. After the cabbage has rested, you’ll notice water at the bottom of the bowl. Take handfuls of cabbage and squeeze out as much water as possible—this removes the raw taste and keeps the filling from being too watery. Add the squeezed cabbage to a large bowl with the ground pork, chopped scallions, and seasonings.

Mix thoroughly, then refrigerate the filling for 15–20 minutes. You can now start wrapping the dumplings—this amount of filling makes about 70 dumplings. Place the wrapped dumplings in the freezer until firm, then transfer to a zip-top bag for storage.

To cook: Bring a pot of water to a boil, then add the dumplings. When they float to the surface, add 1/2 cup cold water, cover, and bring to a boil again. Remove the dumplings once cooked. For dipping sauce, mix light soy sauce, minced garlic, sesame oil, and white vinegar (if you don’t have light soy sauce, use regular soy sauce diluted with a little water).