①Mince the the basil(A), onion, green olives, ginger, and garlic.

②Remove the stem and seeds from the tomato, pat it dry with a paper towel, and cut it into 5-6mm cubes.

③Add the ground pork and all(A) to a bowl, and mix until it becomes sticky.

④Add minced onion, green olives, ginger, garlic(①), and diced tomatoes(②) to the mixture(③), and mix well until evenly combined.

⑤Place the filling(④) in the center of the dumpling skins, and top it with a pinch of shredded cheese. Wet the edges of the wrapper all the way around.

⑥Wrap each dumplings in your preferred style. For the clam-shaped version shown in the photo: fold the wrapper in half, then pinch and fold the edges inward with your fingers.

⑦Heat half of olive oil(B) in a frying pan over low to medium heat. Arrange the dumplings (⑥) in the pan.  Cook for 1-2 minutes, then add water around the dumplings. Cover and steam over low heat for about 5 minutes.

⑧Remove the lid, flip the dumplings, and pour in the remaining half of olive oil(B). Heat over low to medium until browned, then serve on a dish.

⑨Mix all(C) of in a small dish and serve it with the dumplings to finish!