Place the chopped cabbage in a large bowl and toss with the kosher salt. Let sit for 15 minutes to draw out moisture.

Using your hands or a clean kitchen towel, squeeze as much water out of the cabbage as possible. Discard the liquid.

To the squeezed cabbage, add the scallions, ginger, garlic, soy sauce, and sesame oil. Mix well.

Place a small spoonful of filling in the center of a dumpling wrapper. Wet the edges of the wrapper with water, fold in half, and pinch the edges to seal completely. Repeat with remaining filling.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add dumplings in a single layer and pan-fry for 2-3 minutes until bottoms are golden brown.

Carefully pour 1/4 cup of water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and let steam for 5 minutes.

Remove the lid and let any remaining water cook off. Serve immediately with a side of soy sauce and chili crisp.