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Bring a large pot of water to a boil. Separate Napa cabbage leaves and blanch them for 1–2 minutes until pliable. Pat dry and set aside.
In a large bowl, combine ground pork, crumbled tofu, garlic, chives (or green onions), coconut aminos, soy sauce/tamari, sesame oil, ginger, and a pinch of salt. Mix well.
Let the filling sit for 20 minutes to allow flavors to meld.
Place a spoonful of filling onto a cabbage leaf. Roll and fold the leaf to seal the filling (similar to wrapping a burrito).
Steam the dumplings for 15min (until fully cooked) or pan-fry in avocado oil until golden brown and cooked through.