Mix pork, cabbage, garlic, soy sauce, vinegar, and salt together. Roll into 14 small balls.
Heat oil in a pan over medium heat. Add pork balls.
Drape a dumpling wrapper over each ball and gently press down slightly.
Mix cornstarch slurry and pour into the pan. Cover and cook 8-10 mins until pork is cooked through.
Uncover and cook until the bottoms get crispy and the slurry evaporates.
Sprinkle with green onions and sesame seeds before serving.
