Trim the Napa cabbage leaves and wash them thoroughly.

Finely chop the Napa cabbage into very small pieces.

Wrap the chopped Napa cabbage in the clean kitchen towel.

Squeeze the towel firmly to remove as much cabbage moisture as possible.

Add the lean ground pork and fresh ginger to the large mixing bowl.

Add Chinese rice wine and soy sauce to the pork mixture.

Add salt and sesame oil to the pork mixture.

Mix the filling until the pork seasonings are evenly distributed.

Add the squeezed Napa cabbage to the seasoned pork.

Mix until the dumpling filling is fully combined.

Place about 2 teaspoons of filling in the center of one dumpling wrapper.

Moisten the wrapper edge with water and fold it into a half-moon.

Pinch the center seam, then make three or four pleats to seal the dumpling.

Repeat filling and sealing until all dumpling wrappers are used.

Whisk water, all-purpose flour, and a tiny pinch of salt in the small mixing bowl.

Heat neutral oil in a 12-to-14-inch pan over medium heat.

Arrange the dumplings flat-side down in a snug single layer.

Cook the dumplings for 2 to 3 minutes until their bottoms are lightly golden.

Stir the flour mixture again and pour it around the dumplings.

Cover the pan immediately and steam the dumplings for 5 to 7 minutes.

Uncover the pan and cook for 2 to 4 minutes until the skirt is deep golden.

Turn off the heat and let the dumplings rest for 1 minute.

Loosen the skirt edges with a spatula and flip the dumplings onto a plate.

Serve immediately with extra soy sauce if desired.