Step 1

In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. (I use my hands for this but you could also use a stand mixture if you prefer). Make sure it is well mixed. Set aside to marinate for 1-2 hours.

Step 2

Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces.

Step 3

Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.

Step 4

Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

Step 5

Mix the cabbage into the marinated pork.

Step 6

In a large bowl, mix the flour and water until a soft dough forms. Turn out onto a lightly floured surface and knead for around 10 minutes until the smooth.

Step 7

Divide the dough in half. Shape each half into a 12-inch long roll and cut the roll into 1/2 inch pieces.

Step 8

Take a piece of dough and roll it into a ball then press the ball flat with the heel of your hand.

Step 9

Now use your non-dominant hand to turn the dough as you roll it out with a rolling pin using your dominant hand. (Turn and roll, turn and roll) This will help make the centre of the wrapper thicker than the edge.

Step 10

Repeat with all the dumpling pieces until you have made all the wrappers.

Step 11

Take a dumpling wrapper and place it on the palm of your hand.

Step 12

Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out.

Step 13

Fold the wrapper over and pinch the edges together.

Step 14

Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch.

Step 15

Heat 1/2 tablespoon vegetable oil in a large non-stick frying pan with a lid.

Step 16

Place dumplings in a single layer in the frying pan, leaving 1cm space between them.

Step 17

Cook with the lid on over a medium heat for 3 minutes.

Step 18

Add 1/3 cup water to the pan and replace the lid. Continue cooking until the water evaporates and the bottom of the dumplings are golden brown.

Step 19

Half fill a large saucepan with water and bring to the boil.

Step 20

Add 20-25 dumplings (depending on the size of your pan) to the water and stir them to ensure they don't stick to the bottom.

Step 21

Add 1 tbsp vegetable oil to the water to help prevent sticking and put the lid on the pan.

Step 22

As the dumplings start to float, add 1 cup of water to the pan and replace the lid. Repeat this one more time (two times if you are cooking the dumplings from frozen).

Step 23

Use a slotted spoon to remove the dumplings from the pan and transfer to a serving dish,