In a lidded saucepan, combine broth, cloves, peppercorns, fennel seeds, piece of the ginger, 1 tablespoon of the soy and 1/4 teaspoon of the salt. Bring to a boil, remove from heat and cover.Advertisement
Meanwhile, bring a large pot of lightly salted water to boiling. Add cabbage leaves and boil for 2 minutes. Remove with tongs to a colander and press out water. Chop into small pieces and place in a large bowl. Reserve pot of water for later use.
Grate remaining piece of ginger. Add to bowl with cooked cabbage, along with the pork, 2 of the scallions, sesame oil, garlic, remaining 1 tablespoon soy and remaining 1/4 teaspoon salt. Mix well.
Fill a small bowl with water. Place one wonton wrapper on a dry surface. Add 1 tablespoon of the pork mixture to center of wrapper and brush edges with water. Fold wrapper to form a triangle and press sides together firmly to seal. Set aside. Repeat with remaining wonton wrappers and pork filling.
Bring pot of water back to a boil. Add 12 of the dumplings and cook 3 to 4 minutes; dumplings will float to surface. Remove with a slotted spoon to six bowls and cover with plastic wrap. Repeat three more times until all dumplings are cooked. Reheat broth and pour evenly into bowls. Garnish with remaining 2 scallions.
Dumplings can be made ahead of time: Freeze uncooked dumplings on a baking sheet in single layers, separated by wax or parchment paper, then transfer to a resealable plastic bag for up to 3 months.