Soak dried shiitake mushrooms in hot water for 20 minutes until softened. Squeeze out excess water and mince. In a bowl, vigorously mix the ground pork, minced shiitake, soy sauce, sesame oil, ginger, cornstarch, and salt in one direction for 3 minutes until a sticky paste forms.

Bring a small pot of water to a boil. Drop the green tops of the scallions into the water for 10 seconds, then immediately transfer to ice water. Pat dry and slice lengthwise into thin ribbons.

Lay a square yellow wonton wrapper flat, and place a round translucent wrapper directly on top of it. Place 1 tbsp (15g) of the pork filling into the center.

Gather the edges of both wrappers upwards to enclose the filling. Pinch the neck tightly, then wrap a blanched scallion ribbon twice around the neck and tie a gentle knot. Fan out the top corners of the yellow wrapper to create a ruffled garnish.

Line the bamboo steamer basket with green cabbage leaves. Arrange the dumplings in a circular pattern. Steam over boiling water for 12 to 15 minutes until the base wrappers are translucent, glossy, and the cabbage is wilted.