1. In a large bowl, combine ground pork, finely chopped napa cabbage, grated ginger, minced garlic, soy sauce, sesame oil, and white pepper. Mix thoroughly until well combined.

2. Lay a dumpling wrapper flat on your palm. Place about one tablespoon of filling in the center of the wrapper.

3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal. Create small pleats along the sealed edge for a classic dumpling look, or simply press firmly to seal.

4. Repeat with the remaining filling and wrappers.

5. To cook: Bring a large pot of water to a rolling boil. Carefully drop dumplings into the boiling water, making sure not to overcrowd the pot. Cook for 6-8 minutes, or until the dumplings float and the pork is cooked through. Alternatively, pan-fry: Heat 1 tablespoon of oil in a non-stick pan over medium heat. Place dumplings in a single layer and cook for 2-3 minutes until bottoms are golden brown. Add 1/2 cup of water to the pan, cover immediately, and steam for 5-7 minutes until water evaporates and dumplings are cooked.

6. Serve hot with your favorite dipping sauce.