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1.
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Allow wrappers to thaw for 40 minutes at room temperature.
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2.
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Thinly slice green cabbage and place it in a colander over a bowl or the sink and mix it together with the salt.
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Allow cabbage to release its excess water for 15-30 minutess then place the salted cabbage in an old dish towel or rag and squeeze out as much water as possible.
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3.
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Cut ginger into 3 or 4 large chunks and put it into a food processor.
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Pulse the ginger until it is finely minced.
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Cut the leeks into chunks, add them to the food processor and pulse until finely chopped.
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Then add in the salted and squeezed cabbage, shrimp, soy sauce, rice wine, sesame oil and the egg white and pulse until the shrimp is chopped up but still in pea-sized pieces.
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4.
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Put the wrappers on a work surface.
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Put a spoon full of the filling onto each wrapper and fold the wrapper over to seal (see photo on my website for tutorial.)
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Freeze or cook as desired.
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You can either boil them (for 3 minutes), steam them (for 10 minutes), or cook them potsticker style (place in a saute pan over medium high heat with 1 tablespoon of oil and cook for 2 minutes until brown.
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Then, add 1/4 cup of water, cover pan tightly, reduce heat to low and steam for 5 minutes).
