Mix the minced pork with the chopped vegetables, garlic, ginger, soy sauce, sesame oil, salt, and white pepper until the filling becomes sticky and well combined.

Place a small spoonful of filling in the centre of each wrapper, fold it in half, and pinch or pleat the edges to seal, ensuring no air is trapped inside.

To boil, drop the dumplings into simmering water; when they float and the wrappers turn glossy, cook for a minute longer before removing.

For pan-fried dumplings, warm a little oil in a pan, add the dumplings flat-side down, and fry until the bottoms turn golden; add a splash of water, cover, and steam until cooked through.

Serve hot with black vinegar, chilli oil, or soy-vinegar dipping sauce.