Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, let sit 5 minutes, then squeeze out excess water in a clean towel or between your hands. Removing moisture prevents soggy filling.

Mix filling

In a medium bowl, combine ground meat (or tofu), drained cabbage, chopped green onions, minced garlic and ginger. Add soy sauce, sesame oil, rice wine (or sherry), salt, pepper, and cornstarch. Mix thoroughly until sticky and well combined—this helps filling hold together. Taste a small cooked pinch and adjust seasoning if desired.

Wrappers & Assembly

Prepare egg wash

Beat the egg with 2 teaspoons water in a small bowl to make an egg wash for sealing and glossing.

Fill wrappers

Place a wrapper on a clean surface. Put about 1 level tablespoon (heaping if wrappers are larger) of filling in center. Dip your finger in water and run a thin line around half the wrapper edge (or use egg wash). Fold wrapper over filling to create a half-moon or gather edges for a pleated dumpling, pressing firmly to seal and remove any trapped air. Repeat until you have 8 dumplings. Keep finished dumplings covered with a slightly damp towel to prevent drying.

Frying

Heat oil

Pour about 1 cup (enough for shallow frying to come halfway up dumpling sides) of neutral oil into a large skillet over medium-high heat. Heat oil until shimmering and a small piece of wrapper sizzles (about 180°C / 350°F).

Fry dumplings

Working in a single layer (do not overcrowd), carefully place dumplings into hot oil seam-side up or flat side down. Fry for 2–3 minutes without moving until bottoms are deep golden brown and crisp.

Finish cooking

If you prefer fully fried (crispy all over): carefully turn dumplings using tongs and fry the other side 1–2 minutes until golden. Alternatively, for a pan-fried potsticker finish: after browning bottoms, add 1/4 cup water to skillet, cover immediately, reduce heat to medium-low, and steam 4–5 minutes until filling is cooked through and wrappers are tender. Remove cover and cook 1 more minute to re-crisp the bottoms.

Drain

Transfer cooked dumplings to a plate lined with paper towels to drain excess oil. Let rest 1 minute before serving so filling sets and is not scalding hot.

Dipping Sauce (optional)

Combine soy sauce, rice vinegar, chili oil (or flakes), and sesame seeds in a small bowl. Stir and serve alongside hot dumplings.