Place the ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt and pepper into a large bowl. Mix everything gently until well combined. Do not overmix because it can make the filling dense instead of juicy and tender.

Lay one wrapper on a clean surface. Add about one teaspoon of filling into the center. Dip your finger in water and wet the edge. Fold the wrapper in half and press firmly. Create small pleats along one side to seal completely.

Place a large non-stick skillet over medium heat. Add the vegetable oil and let it warm for one minute. Arrange the dumplings in a single layer without touching each other. This helps every dumpling cook evenly and become crispy.

Cook the dumplings for about three minutes without moving them. The bottoms should turn golden brown and crisp. Keep the heat at medium so they cook slowly without burning before the filling is fully cooked.

Carefully pour the water into the pan. Immediately cover with a lid. Let the dumplings steam for about six minutes. The steam cooks the filling while keeping it moist and tender inside every delicious dumpling.

Remove the lid after the water has fully evaporated. Continue cooking for another two to three minutes. This makes the bottoms extra crispy while keeping the tops soft. Serve immediately with the homemade dipping sauce.