In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.
Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
Leave to marinate while preparing cabbage.
In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).
Do the same for the spring onions.
To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
Roll upwards, then tuck in the sides as you continue to roll.
Tie a butterfly knot around the cabbage roll with the blanched spring onion.
Continue until all the fillings are used.
In your wok, bring chicken stock to boil over medium high heat.
Gently drop in all the cabbage rolls, and bring it back up to a boil.
Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.
Serve garnished with coriander leaves.