Wash and dry all produce. Using a vegetable peeler, peel, then shave the carrot into ribbons lengthwise. Peel, then mince or grate the ginger. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate.

In a large bowl, combine the cabbage, carrots, white wine vinegar, 1 teaspoon sugar, and a large pinch of salt. Set aside to marinate. TIP: The longer it sits, the better!

In a medium bowl, combine the pork, ginger, garlic, scallion whites, and 1 teaspoon soy sauce. Season with salt and pepper.

Fill a small bowl with water, and keep to the side of your work area. Place a wonton wrapper on a clean and dry surface. Fill with a teaspoon of dumpling filling. With your fingertips, wet the edges with water, then fold over to form a triangle. Press to seal. Set aside under a damp towel, and repeat until the filling is used up (you will have extra wrappers).

Cook the dumplings: Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, cook the dumplings about 1 minute per side, until golden brown. Remove from the pan and set aside. Once all the dumplings are browned, return them to the pan. Reduce heat to low, and carefully pour 1/4 cup water into the pan. Cover and steam 4-6 minutes. Uncover and cook over medium-high heat for 2 more minutes, until the water evaporates.

Finish and plate: While the dumplings cook, combine the remaining soy sauce, 1 Tablespoon sugar, and the scallion greens in a small bowl. Serve the pork dumplings with the soy dipping sauce and pickled veggie salad on the side. Enjoy!