Combine cabbage and a pinch of salt in a small bowl. Set aside for 10 minutes

Meanwhile, in a large bowl, combine the pork with a 1/4 pouch of Gingery Miso sauce and the scallions. Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop it and mix it into the pork

Lay out the dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water -Fold the wrapper over the filling. Crimp the dumpling edges to close it. Continue with the remaining dumpling wrappers and filling -Prepare a cornstarch slurry to get a crispy lace. Combine cornstarch, flour, and water with a pinch of salt. Set aside -When you're ready to cook the dumplings, heat a large skillet over medium heat and add a glug of oil -Lay the dumplings in the pan, flat sides down, and cook until lightly browned on one side, about 2-3 minutes -Flip and sear for about another minute, then add 1/2 of the slurry to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through -Serve with more Gingery Miso Sauce