Cabbage: Place julienne cabbage in a bowl with salt, toss with chopsticks, then set aside for 10 minutes. Squeeze out excess liquid from cabbage using your hands.

Filling: Place cabbage, minced pork, egg and remaining filling ingredients in a bowl. Add seasoning and mix with chopsticks until well combined.

Crusting mixture: Mix all the ingredients, ensuring the mixture is smooth and not lumpy. Set aside.

Peel one wrapper off and place it on the palm of your left hand. Dip your finger in water

and run it along half the edge of the wrapper.

Place 1 teaspoon of filling in the centre. Fold the wrapper over, then pleat to seal. Repeat the procedure. Should make about 20 dumplings.

Heat 2 tsp oil in a non-stick pan over medium heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook for around 2-3 minutes.

When the base is golden brown (check), add all the crusting mixture liquid into the pan.

Immediately clamp the lid on, then cook in low heat for 8 minutes or until all liquid dries out.

Remove the lid, and leave the pan on the stove on low heat, until the base dries and forms crusty crisp.

Remove the dumplings from the pan and transfer them to a serving plate (dumplings

upside down). Serve with Dipping Sauce.