In a food processor, pulse together dumpling filling (ground pork through pepper) until smooth. Place mixture in a medium bowl and set aside.
To assemble dumplings, lay out wonton wrappers six at a time on a clean surface and have bowl of water and dumpling mixture side by side.
Using a cookie scoop or two tablespoons, place a small amount of the filling mixture in the center of each wonton wrapper.
Light dip finger into water and moisten all four edges of the wonton wrapper. Gently bring together top and bottom of the wrapper and pinch tightly to secure. Do the same with the left and right side pinching tightly once again to make sure the dumpling filling is tightly secure in the wonton wrapper.
Repeat the process until you've filled all wonton wrappers.
Bring two inches of water to boil in a large wok or sauce pot. To prevent dumplings from sticking during cooking, line steamer basket with several cabbage leaves. Steam 6 dumplings at a time in basket, careful not to over-crowd, for 8-10 minutes with a tight fitting lid.
While dumplings are steaming, whisk together sweet soy dipping sauce.
Serve dumplings warm with dipping sauce on the side.
If you wind up with leftover filling, pan-fry it in a little oil and serve as a meatball or drop it into warm chicken broth for a quick soup.If you don't own a steamer basket, use a plate coated with non-stick cooking spray and place on top of a metal steamer basket. It worked for me! :)