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1
Cut the celery cabbage across into thin strips.
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2
Mix with 2 teaspoons salt and set aside for 5 minutes.
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3
Squeeze out the excess moisture.
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4
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the pepper.
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5
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
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6
Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
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7
Divide the dough in half.
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8
Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
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9
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
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10
Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture.
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11
Pinch the top together.
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12
Repeat with the remaining slices of dough and filling.
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13
Heat a wok or nonstick skillet until very hot.
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14
Add 1 tablespoon vegetable oil, tilting the wok to coat the sides.
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15
If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
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16
Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
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17
Add 1/2 cup water.
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18
Cover and cook 6 to 7 minutes, or until the water is absorbed.
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19
Repeat with the remaining dumplings.
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20
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
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21
Serve with the dumplings.
