In a large bowl, combine ground pork, cabbage, ginger, soy sauce, and sesame oil. Mix well until all ingredients are evenly incorporated.

Place a dumpling wrapper on a flat surface and add about 1 tablespoon of the pork mixture to the center. Wet the edges of the wrapper with a little water, fold in half, and press edges together to seal.

Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in the pan with the sealed edges up, cook until bottoms are golden brown.

Carefully add 1/4 cup of water to the skillet and cover with a lid. Allow dumplings to steam for about 5 minutes, until the water has evaporated.

Remove the lid and cook for another 2-3 minutes until bottoms are crispy again. Serve hot with your choice of dipping sauce.