Wash and dry all produce. Peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.

In a large bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.

In a medium bowl, combine pork, ginger, garlic, scallion whites, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.

Place a wonton wrapper on a dry, clean surface. Place 1 tsp of filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all of filling is used.

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add as many dumplings as you can fit without crowding. Fry until crisp, about 1 minute per side. Remove from pan and repeat with remainder. Return all dumplings to pan. Reduce heat to low and pour in 1/4 cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to medium-high, and let water evaporate, about 2 minutes.

While dumplings cook, make sauce: whisk remaining soy sauce, 1 TBSP sugar, and scallion greens in a small bowl until sugar dissolves. Divide dumplings between plates and serve with slaw on the side. Serve with sauce for dipping.