Chop the cabbage and rub it with salt. Let sit for 15 minutes, then squeeze out the liquid.

In a medium bowl, combine the pork, cabbage, chives, BBQ sauce, sake, and cornstarch. Mix well.

Grease a nonstick frying pan with sesame oil. Use a tablespoon to measure out 10 balls of the pork mixture and place the balls directly on the oiled nonstick pan.

Place a dumpling wrapper over each meatball.

Cook on medium heat until the bottoms begin to brown.

Add the water to the pan and cook with the lid on until cooked through, about 5-7 minutes.

Drizzle on more sesame oil and continue to cook until the bottoms are golden brown and crispy.

Serve with soy sauce and chili oil.