Toss the chopped cabbage with salt and let stand 10 minutes. Squeeze out excess liquid with clean hands or a towel so the filling does not become watery.
Mix the cabbage, pork, scallions, ginger, soy sauce, and sesame oil just until combined. Keep chilled while you wrap.
Place about 2 teaspoons filling in the center of each wrapper. Moisten half the edge with water, fold over, and press firmly to seal. Keep finished dumplings covered so wrappers do not dry out.
Heat oil in a large nonstick skillet over medium heat. Arrange dumplings flat-side down in one layer; work in batches if needed. Cook 2 to 3 minutes until the bottoms are golden.
Carefully add 1/3 cup water to the skillet for each batch and cover immediately. Steam 6 to 8 minutes, until wrappers are tender and the pork reaches 160°F (71°C) on a thermometer.
Remove the lid and let water evaporate. Cook 1 to 2 minutes to re-crisp the bottoms. Serve hot with soy sauce, rice vinegar, and chili crisp.
