Ingredients
Method
1.Combine mince, cabbage, onion, garlic, ginger, 2 teaspoons of the soy sauce and half the sesame oil in a bowl.
2.For each dumpling, place a wrapper on a flat surface. Top with 1 heaped teaspoon of mince mixture. Brush edge of wrapper with water. Fold wrapper over filling to enclose, forming a semi-circle.
3.Heat vegetable oil in a large frying pan over moderately high heat. Remove from heat. Arrange dumplings in pan. Return to heat. Cook 2 minutes, or until golden underneath. Reduce heat to moderate. Add 1/2 cup boiling water. Simmer, covered, 4 minutes or until liquid has evaporated and dumplings are cooked. Remove from heat. Stand, uncovered, 2 minutes, or until dumplings come away from base of pan.
4.Whisk remaining soy sauce and sesame oil, vinegar and sesame seeds. Sprinkle dumplings with extra onion. Serve with dipping sauce.
For a vegetarian option, swap pork for 200g crumbled firm tofu, and add 1/4 cup finely chopped, soaked, dried shiitake mushrooms.
Note