Bring water to a rolling boil in a large stockpot.
Once boiling, drop the greens into the water and cook for 3minutes until tender. Immediately drain and put into a bowl of coldwater to stop the cooking process. Let sit for 3 minutes.
Remove the cooled greens from the bolw, and chop into smallpieces.
In a medium bowl, add the ground pork, chopped greens, sesame oil,salt, pepper, soy sauce, Shaoxing or rice wine, and ⅓ cup water.Mix together until well incorporated.
Dip your finger into water then run that finger along the outeredge of a dumpling wrapper. Don't over do this step, but just add asmall bit of moiture on the edges so they seal nicely.
To the center of the dumpling wrapper, add a heaping teaspoon ofthe pork mixture. Be careful to not overfill the wrappers.
Fold the wrapper over into a half-moon shape, then begin foldingand pinching the edges over to seal the filling inside. Repeat until all of the filling has been used.
In a large skillet with a lid, add a small amount of vegetable oiland heat over medium heat.
Place the dumplings into the hot pan, flat side down, making surenot to crowd the pan.
Cook for 2 minutes, then add ¼ to ⅓ cup water and cover withthe lid.
Steam the dumplings for 5 minutes, until they are golden on thebottom and cooked through. Continue n batches until all dumplings are cooked. Serve with your favorite dipping sauce.