Blend 4 spinach leaves with 1/2 cup water, strain through a fine sieve to make spinach juice.

Chop chives finely, and mince kimchi and onion. Remove excess moisture.

Mix ground pork, kimchi, onion, and filling seasoning in a bowl. Add chives and mix well.

Combine white dumpling wrapper ingredients and spinach wrapper ingredients separately. Knead until smooth and let rest for 30 minutes.

Roll out both doughs into long strips. Wrap the white dough with the spinach dough.

Cut the wrapped dough into 12g portions and roll into circles using a rolling pin.

Place filling in the center of each wrapper and fold into a cabbage shape.