– 1 pack dumpling wrappers, round-shaped or homemade dumpling wrappers – Oil, for pan-frying – 150 ml water, for steaming – Chinese black vinegar or Japanese ponzu, for dipping For The Filling: – 8 oz. (226 g) ground pork – 4 oz. (115 g) shelled and deveined shrimp, cut into small pieces – 2 oz. (56 g) cabbage, finely shredded – 1 teaspoon grated ginger – 1 teaspoon chopped scallion – 2 tablespoons soy sauce – 1 teaspoon Chinese Shaoxing wine, or rice wine (optional) – 1/2 teaspoon sesame oil – 3 dashes ground white pepper – Pinch salt Homemade Dumpling Wrappers – 1 cup all-purpose flour – 1/4 cup water plus 1 teaspoon water – Extra all-purpose flour, for dusting and rolling