Chinese Pork Dumplings with Soy Ginger Dipping Sauce

In a small bowl, whisk together dipping sauce ingredients and set aside.

In a large bowl, combine the pork, scallions, garlic, egg white, sesame oil, soy sauce, oyster sauce, salt and pepper and mix well. Then add cabbage, and mix thoroughly until all ingredients are combined.

Working with one wrapper at a time, put one tablespoon of pork filling onto a wrapper, moisten edges of wrapper with water, then fold wrapper in half into the traditional half moon shape. Pinch the center together, then stand dumpling up on its base and plate each side of the half moon twice, halfway between the outer edge and the center. Transfer each dumpling to baking sheet; cover with a towel. (Dumplings may be made in advance and frozen for up to three months.)

To steam: Bring a 5 quart pot of water to a boil. Working in batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with dipping sauce.

To panfry: Heat about 1 tablespoon cooking oil in large nonstick skillet. Add as many dumplings as can fit in a single layer. Pour about 1/2 cup cold water over the dumplings; cover skillet and cook over low heat for 10 minutes, without turning or stirring, until water has evaporated and dumplings are golden and crisp on the bottom. Continue in batches until dumplings are cooked and serve with dipping sauce.