Bring a large pot of water to a boil and carefully add the green cabbage leaves. Blanch them for 3-5 minutes until tender, then transfer to cold water to stop the cooking.

In a mixing bowl, combine ground protein, garlic, green onions, soy sauce, ginger, black pepper, and salt. Mix well until fully incorporated.

Lay a blanched cabbage leaf flat, spoon the filling mixture onto the center, fold the sides, and roll tightly. Repeat until all dumplings are assembled.

Arrange dumplings in a steamer basket, ensuring they aren't touching. Steam for 15-20 minutes until the cabbage is tender and the filling is cooked.

Carefully remove steamed dumplings and serve warm with dipping sauce.