Place the ground pork in a large bowl. Cover and set aside.
Over high heat, bring a large pot of water to boil. Add the cabbage and blanch to quickly wilt.
Using a slotted spoon, remove the cabbage from the water and when cool enough to handle, squeeze out any excess liquid, or wring out with a clean dish towel.
Chop cabbage in 1" pieces.
In a small bowl, allow ginger to sit in 2 Tablespoons of water, it should be enough to cover the grated ginger. Allow to sit for a few minutes. (You will use the ginger infused water and discard the actual ginger.)
Trim root end of scallions, Cut in half lengthwise, and thinly slice crosswise, using up the white, light green, and dark green parts. Add to the bowl with the pork.
Strain the ginger infused water onto the pork and with a wooden spoon push on the ginger to squeeze out all the infused juice. Discard the ginger pieces.
Mix the soy sauce, cooking wine, sesame oil, salt, and pepper into the pork mixture until well combined.
Add the chopped cabbage to the pork filling mixture. Continue to mix well.