Thinly slice the cabbage and finely chop the green onion.

Mix the cabbage with a pinch of salt in a bowl and let sit for 5 minutes, then squeeze out excess water.

Cut the peeled shrimp into 1cm pieces.

Combine shrimp, ground pork, cabbage, green onion, and all seasoning ingredients in a bowl. Mix until sticky.

Place 1/12 of the filling onto a dumpling wrapper, wet the edges with water, and fold to seal. Repeat for all wrappers.

Heat salad oil in a pan and arrange the dumplings in a single layer.

Cook over medium heat until the bottoms are golden brown, then add water and cover to steam for 5 minutes.