Prep Cabbage: Toss minced cabbage with kosher salt in a bowl. Let sit for 15-20 minutes to draw out water.

Squeeze Dry: Transfer salted cabbage to a clean towel and squeeze vigorously over the sink to remove all excess liquid. Place dry cabbage in a mixing bowl.

Mix Filling: Combine the dry cabbage with minced garlic, grated ginger, scallions, soy sauce, sesame oil, and white pepper. Mix well.

Assemble: Place 1 tbsp of filling in the center of a dumpling wrapper. Moisten edges with water, fold in half, and pleat or pinch to seal tightly. Repeat until filling is used.

First Fry: Melt beef tallow in a large skillet over medium-high heat. Arrange dumplings flat-side down in a single layer. Fry 2-3 minutes until bottoms are light golden.

Steam: Carefully pour 1/3 cup water into the skillet. Immediately cover with a tight lid. Reduce heat to medium and steam for 5-6 minutes.

Final Crisp: Remove the lid and let any remaining water evaporate. Fry for another 1-2 minutes in the remaining hot tallow until bottoms are deeply golden and shatteringly crisp.

Serve: Remove carefully with a spatula and serve hot with black vinegar and chili oil.