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1
Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water.
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2
Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
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3
Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together.
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4
(Do not overfill.)
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5
Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate.
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6
Or freeze, for up to two weeks.
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7
To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high.
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8
A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer.
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9
Cook about 2 minutes, or until bottoms are lightly browned.
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10
Add 1/4 cup water per dozen dumplings to pan, and cover.
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11
Lower heat to medium, and let simmer about 3 minutes.
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12
To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
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13
Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates.
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14
(Use more oil if necessary.)
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15
Serve hot, with sauce.
