Delectable Pork and Shrimp Dumplings

In a medium bowl, combine the shredded napa cabbage and kosher salt.

In a large bowl, combine the ground pork, minced ginger, minced garlic, ground white pepper, ground black pepper, low-sodium soy sauce, and granulated sugar. Stir vigorously in one direction until the mixture turns into a smooth paste, about 4 minutes.

Add the chopped shrimp, chopped shiitake mushrooms, minced green onions, and napa cabbage mixture to the pork mixture, and stir until evenly combined. Transfer to the refrigerator to chill while you prepare the sauce.

In a small bowl, combine the grated ginger, granulated sugar, Chinese black vinegar, low-sodium soy sauce, toasted sesame oil, and chili oil. Set aside until ready to serve.

Place a tablespoon of filling just below the center on each store-bought dumpling wrapper. Fold the top half of the dough over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds and pinching firmly to seal the edge. Place the dumplings on a cutting board or baking sheet lightly dusted with flour.

In a large pot of boiling water over medium heat, cook the dumplings in batches until they float, 4 to 5 minutes. Transfer the dumplings to a plate and repeat with the remaining dumplings.

Serve the dumplings with the dipping sauce on the side.