In a bowl, add together the ground pork, minced shrimp, cabbage, green onion and all the flavorings. Toss to combine until mixed through.
Place 1 wrapper in the palm of your hand and dip your middle finger into water and smear water on ½side of the wrapper. *This will help the dumplings stick together.
Place a teaspoon size of the filling in the middle of the dumpling.
Now here is the interesting part, take both sides of the dumpling and make "pleats" and make sure to crimp the sides well. You don't want any of the mixture peaking through, so if there is too much, take some out.
5) As you fill them, place each dumplings on a lightly floured surface so the bottom doesn't stick.
When ready to fry, heat a large non-stick skillet on high heat. Drizzle a touch of olive or grape seed oil on the bottom. Place 5-6 dumplings in the pan and pan fry until the bottom is crispy and golden brown.
When bottom is golden brown, add ¼ c water to the pan. *Be careful, the water may splat up because the pan is very hot! Then cover the pan with a lid or foil and allow to steam until all the water has evaporated.
When done, serve with dipping sauce. In a small bowl, put together soy sauce, rice wine and chopped green onion.