1. In a large bowl, combine ground pork, cabbage, soy sauce, sesame oil, ginger, garlic, green onions, salt, and pepper. Mix until well combined.
2. Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water, fold the wrapper over the filling, and press to seal, creating a half-moon shape.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
4. Add 1/4 cup of water to the skillet and cover immediately with a lid. Allow the dumplings to steam for 4-5 minutes, until the water has evaporated and the dumplings are cooked through.
5. Uncover the skillet and drizzle chili oil over the dumplings. Let them cook for an additional minute to crisp up the bottoms again.
6. Remove from heat and serve hot, with extra chili oil on the side if desired.

Pro tip: Don’t overcrowd your skillet. Give those dumplings some room to breathe, crisp up, and shine!