- For the Dipping Sauce, combine ingredients, except ginger, in a small bowl and stir until the sugar is dissolved. Add the ginger but don’t stir. Set aside.
- For the Dumpling filling, place pork, wombok, wine, soy sauce, sesame oil, salt and pepper into a bowl and mix together by hand until thoroughly combined. Set aside in the fridge.
- For the Dumpling dough, place flour into a medium mixing bowl. Mix in most of the hot water to bind the flour into a rough ball. Knead until pliable. If it’s too sticky add more flour and if too dry add more water and knead for a few minutes into a smooth soft dough. Roll into a 3cm thick sausage shape and cover with a downturned bowl to keep dough from drying.
- Slice the sausage into 26 x 2cm pieces then with the cut side of each piece facing up, flatten with the palm of your hand.
- Using a dumpling rolling pin, roll each piece out on a floured surface into 1-2 mm thick circles about 10-12cm in diameter. Spoon a teaspoon of pork and cabbage filling into the centres. With the circle of dough resting on the work surface, bring the opposite middle edges together over the filling and pinch to seal. Using your thumb, make 3 pleats either side of this to form a crescent shape dumpling with a flat bottom. Set dumplings aside on a well floured surface so they don’t stick.
- To cook the dumplings, fill two 30cm non-stick frypans with water to a depth of 7mm. Add 1 tablespoon vegetable oil to each and bring to the boil over a medium heat. Carefully place the dumplings in the water with 1-2cm gaps between them and cover pans with lids. Simmer for 7 minutes, then remove lids. Slide an eggflip under each dumpling to make sure it isn’t browning too quickly and to check that they loosen easily from the surface of the pan. Keep checking until the water evaporates completely and the dumplings bases are golden brown.
- To serve, flip the dumplings upside down onto serving plates so the bases stay crispy. Serve hot with the Dipping Sauce on the side.