Place the cabbage leaves into a food processor and finely chop. Salt lightly with kosher salt and let sit 10 minutes. Squeeze out water and set aside.

Place the ginger, onions, pork, pepper, soy sauce, rice vinegar, and sesame oil into the food processor and pulse until finely chopped and combined.

Add the cabbage to the pork mixture and stir to mix together.

Place ¾ tablespoon of the filling into the center of each dumpling wrapper.

Gently fold over so that the wrapper forms a half-circle. Dip your finger into the cornstarch and water mixture and run along the open edge of the dumpling to seal. You could add fancy pinched edges if you prefer.

Fill a large pot about half-way with water and bring to a boil.

Carefully add dumplings to the boiling water and cook for about 6 minutes once the water starts to boil again.

Remove dumplings with a slotted spoon.

Serve hot with soy sauce or hoisin sauce for dipping.