Prepare the filling: Heat a skillet over medium-high heat. Add the ground chicken or shrimp and cook until fully cooked. Add cabbage, carrot, green onions, garlic, and ginger. Stir-fry for 2–3 minutes.

Season: Add tamari, sesame oil, and black pepper. Stir well, then remove from the heat. Let the filling cool slightly.

Soften the rice paper: Fill a shallow plate with warm water. Dip one rice paper wrapper in the water for about 5–8 seconds, then place it on a clean, slightly damp surface.

Fill and fold: Place about 1 tablespoon of filling in the center. Fold the bottom and sides over the filling, then roll tightly to form a sealed dumpling. Repeat with the remaining wrappers.

Steam: Arrange the dumplings in a steamer lined with parchment paper, leaving space between them. Steam for about 6–8 minutes, until the wrappers become translucent and glossy.

Make the dipping sauce: Mix tamari, rice vinegar, sesame oil, and chili flakes in a small bowl.

Serve: Carefully transfer the dumplings to a plate and serve immediately with the dipping sauce.