Fried Dumplings Ingredients:
	Two packages of frozen wonton or gyoza wrappers (12 oz per pack, about 30 pieces each, available at asian grocery)
	1 pound ground beef or pork
	1 package of shredded cabbage (iceberg salad mix works, or half a flat chinese cabbage + 1 medium carrot)
	1 bunch scallions
	1/4 teaspoon minced ginger
	Salt
	3T Sesame oil
	2T Soy sauce
	2T cornstarch
	Ground pepper
	Egg
	Water
	Cooking oil

Dumpling sauce:
	2T soy sauce
	1T sesame oil
	1/2 t vinegar
	dash of garlic powder 

Directions: 
1.	Place 5 cups of cabbage in a large bowl.  Add 1T salt and mix.  Let stand for 1 hour to de-hydrate and soften the cabbage a bit.  Squeeze out excess water from cabbage. 
2.	Combine cabbage, ground meat with 1 egg, 2T soy sauce, 3T sesame oil, chopped scallion, minced ginger, 1/2t ground pepper and 2T cornstarch.  Stir and mix the content.  Add more cornstarch if the mixture seems loose. 
3.	Place 2T packed filling in the center of each wrapper.  Wet the edge with water, and then fold over to make a half-moon shape.  Pinch edge together to form small peaks along the round edge using the thumb and index finger of one hand. 
4.	Spread out 2T of cooking oil on a large frying pan.  Set stove at medium high heat.  Arrange dumplings tightly but not overlapping.  Sauté until bottoms are golden.  Add 1C water (depends on pan, 1/8" deep).  Cover and cook until water has evaporated (bout 10 minutes).  Place a serving plate 
over the pan and invert the pan quickly. 
5.	Serve with dumpling sauce.