Finely chop the chives. Thinly slice the cabbage, sprinkle with a pinch of salt, massage, let sit for 5 minutes, and squeeze out excess water.

In a bowl, mix ground pork and seasoning ingredients until sticky. Add the prepared vegetables and mix well.

Place 1/16 of the filling in the center of each dumpling wrapper. Wet the edges with water and fold in half, pleating the edges to seal. Repeat for all wrappers.

In a separate bowl, mix flour and water to create a slurry.

Heat a rectangular pan over medium heat, add 1/2 tbsp sesame oil, and arrange 8 dumplings. Pour half of the slurry around the dumplings, cover, and steam for 3 minutes. Remove the lid and let the water evaporate.