Mix the filling in a bowl using your hands until well combined but not a paste. If time permits, let it sit for 10 minutes.

Bring a big pot of water to a boil over medium heat.

Boil a few cabbage leaves at a time for about 30 to 45 seconds until they look brighter and feel flexible, then transfer them to a plate to cool.

Lay one cabbage leaf flat. Add a small scoop of filling in the bottom third of the leaf.

Fold the bottom of the leaf up over the filling, fold in the sides, and roll it up snugly. If necessary, use a second leaf to wrap the dumpling.

Aim for palm-sized dumplings and avoid overfilling to prevent them from popping open while cooking.

Steam the dumplings by placing a steamer basket over simmering water for about 10 to 12 minutes until the filling is cooked through.

For pan-steaming, add oil to a nonstick pan, place the dumplings seam side down, cook for 2 minutes, add a splash of water, cover, and steam for 8 to 10 minutes.

Check doneness by ensuring ground pork reaches 160°F and chicken reaches 165°F.

Mix soy sauce, rice vinegar, sesame oil, and chili flakes to create a dipping sauce.

For sweetness, add a small spoon of honey.