Peel the cucumber and the carrot. Using a vegetable peeler, shave the carrot and cucumber into ribbons lengthwise. Discard the inner cores. Peel and mince the ginger. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate.

Make the quick pickled veggie salad: In a large bowl, combine the cabbage, cucumber, carrot, vinegar, 1 teaspoon sugar, and a large pinch of salt. Set aside to marinate. The longer it sits, the better!

Make the dumpling filling: In a medium bowl, combine the pork, ginger, garlic, scallion whites, and 1 teaspoon soy sauce (we are sending more). Season with salt and pepper.

Assemble the dumplings: Fill a small bowl with water and keep it to the side. Place a wonton wrapper on a dry and clean surface and fill it with a teaspoonful of dumpling filling. With your fingertips, moisten the edges of one half of the wrapper, fold over the other half, and press to seal. Set aside under a damp towel and repeat.

Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, cook the dumplings for about 1 minute per side, until golden brown. Set aside and repeat. Once all the dumplings are seared, return them to the pan. Reduce the heat to low and carefully pour 1/4 cup water into the pan. Cover and cook gently for 8-10 minutes. Uncover and cook over medium-high heat for 2 more minutes, until the water evaporates.

Make the dipping sauce: While the dumplings cook, combine the remaining soy sauce with 1 tablespoon sugar and the scallion greens.

Serve the dumplings with the quick pickled veggie salad and the dipping sauce. Enjoy!