In a large mixing bowl, combine the ground pork, finely chopped cabbage, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper. Use your hands to mix these ingredients together until well combined.

Take a dumpling wrapper and place it in the palm of your hand. Spoon about 1 tablespoon of the prepared filling into the center of the wrapper. Moisten the edges with a little water to ensure they seal properly.

Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together to seal the dumpling, creating pleats as you pinch.

Heat a large non-stick skillet over medium heat and add a tablespoon of oil. Arrange the dumplings in a single layer, cooking for 2-3 minutes or until the bottoms are golden brown.

Carefully pour enough water into the skillet to reach about a third of the way up the dumplings. Cover the skillet with a lid and steam for 8-10 minutes.

Remove the lid and let any remaining water evaporate. Cook for an additional 1-2 minutes until the bottoms are crispy.

Transfer cooked dumplings to a serving plate. Enjoy hot with dipping sauces.