1. Gather the ingredients
2. In a large mixing bowl, gently combine ground pork, napa cabbage, green onions and chives.
3. In a separate small bowl, combine garlic, ginger, sesame oil, soy sauce, sugar, salt and pepper.
4. Pour seasoning mixture over meat and vegetables and mix with hands to combine.
5. Place about 1 tbsp of filling in the center of dumpling wrapper.
6. Dip your finger in water and wet the perimeter of half of the wrapper.
7. Fold the wrapper in half, pressing to seal and then crimp the edges.
8. Heat a medium skillet over medium-high heat. Pour in enough oil to coat the bottom of the pan. Add the mandu so that they all sit flat in one layer. Cook for 1 minute (or until bottom is slightly brown). Add 4 tbs water. Cover the pan and let steam for 5 to 6 minutes.
9. Turn off heat and let the pan sit, covered, for another 1 to 2 minutes.
10. Transfer mandu to a plate and serve with basic dipping sauce and a side of danmuji (pickled daikon)
Makes about 60 dumplings.
