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1. In mixing bowl, combine all ingredients, set aside under refrigeration
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2. On work surface, in a single layer place wonton skins or rounds of dumpling dough
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3. Evenly brush edges with egg wash
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4. Spoon approximately 1 tablespoon of filling into center of skin
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5. Starting on one side, begin pinching and folding in the sides to completely cover filling and pinch tight to shut, be sure no filling is showing
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6. Place bamboo steamer over a wok of simmering broth
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7. In a single layer, evenly place Napa cabbage leaves over bamboo grates
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8. In a single layer, evenly place dumplings onto leaves, leaving space in between and cover
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9. Cook for approximately 8-9 minutes and an internal temperature of a 145 degrees
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1. In food processor with dough blade, place flour
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2. Add hot water and pulse until dough forms
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3. Remove from food processor and then knead by hand with as little flour as possible until it's smooth
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4. Cover and let rest for approximately 30 minutes
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5. Shape the dough into a log approximately 1 1/2 inches thick around
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6. Cut the log into 18-20 equal size pieces
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7. Roll each piece into approximately 3-3 1/2 inch circles
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8. Roll out as necessary
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1. Serve with Ponzu, Sriracha, kimchi, pickled ginger, yuzu soy, Thai chili garlic sauce
