The meat can be chicken or pork but I used pork.
Ingredients (makes about 12 dumplings):
Ground pork, about 220 grams (8oz) (I used hand chopped pork loin).
Cabbage, 3 leaves, boiled, hard vein removed, and chopped finely, and moisture squeezed out
Garlic chives, finely chopped, as much as you like.
Salt, pepper, sesame oil
Wanton skin, I used square store-bought skins but I cut them into rounds using a round biscuit cutter just for aesthetic reasons.
1. Mixed well in a bowl, seasoned with salt and pepper and a small amount of dark roasted sesame oil.
Wet the periphery of the wanton skin fold and crimp the edge.
Using a non-stick frying pan with a small amount of vegetable oil (splash of sesame oil, optional), cook until skin is crispy and brown. We like crispy skin so I turned them over and browned the other side but this is optional (usually only one side gets browned).
I added about 4 tbs of hot water and immediately put a tight lid on the pan. When the steam stopped escaping, I removed the lid and let the moisture completely evaporate and let the bottom get crispy again.