Toss chopped cabbage with 1/2 teaspoon salt in a bowl and let it sit for 15 minutes to wilt. Squeeze out the cabbage with your hands to remove as much moist as you can.
In a large mixing bowl, combine pork, cabbage, chives, garlic, ginger, soy sauce, rice wine, sesame oil, egg yolk, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
Bring a pot of water to boil.
Put cornstarch in a shallow bowl. Roll the balls to coat with cornstarch evenly. You want to coat them twice to hold their shape.
When the water comes to a gentle boil, drop the balls, a few pieces at a time. Cook them about 3 minutes, stirring with a spoon occasionally so that they don't stick to the bottom of the pot. They will float to the surface when they are fully cooked.
Take them out and serve hot with the dipping sauce
To make the dipping sauce, combine soy sauce and vinegar and mix well.