In a large bowl, mix together the pork mince, garlic chives, white cabbage, minced ginger, minced garlic, soy sauce, sesame oil, white pepper, and salt. Use your hands or a wooden spoon to combine everything thoroughly for about 2–3 minutes until the mixture becomes sticky.

Take a heaped tablespoon of the mixture and roll it into a ball, about the size of a golf ball. Place the formed balls on a plate. You should end up with around 20 balls.

Heat half of the canola oil in a large non-stick frying pan with a lid over medium-high heat. Arrange the balls in the pan, making sure they are spaced evenly.

Allow the balls to cook undisturbed for 1–2 minutes until the bottoms start to turn golden brown. Avoid flipping or moving them during this time.

Quickly place a gyoza wrapper over each ball, gently pressing it down around the sides with your fingers.

Pour about ½ cup of water around the edges of the pan, being careful not to pour it directly onto the dumplings. Immediately cover the pan with the lid, reduce the heat to medium, and steam for 6–8 minutes.

Once the water has evaporated and the wrappers appear translucent and fully cooked, remove the lid. If there is any remaining water, cook uncovered for an additional 1–2 minutes.

Ensure the pork is cooked through, reaching an internal temperature of 75°C (165°F).

Repeat the cooking process with any remaining dumplings.

Serve the dumplings straight from the pan or transfer them to a plate. Drizzle with chilli oil and soy sauce, and sprinkle with extra chopped garlic chives. Enjoy while hot.