Prepare Dumpling:

1. In a medium bowl, toss the cabbage with 2 Tsp of salt and set aside for 30 minutes to shed moisture.  Wring out in a clean kitchen towel to extract as much liquid as possible.
2. In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4 Tsp pepper.  Stir until well mixed.  Refrigerate for at least 20 minutes.
3. Spoon 1 to 2 Tsp of the filling into a dough wrapper.  Fold it in half, then pinch at the center of the curved edge and pleat towards the center on both sides to create a round belly.  This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.
4. Arrange the dumplings in a single layer onto a plate; slightly spacing them apart, so they do not stick together.

1. Spoon 1 to 2 Tsp of the filling into a dough wrapper.  Fold it in half, then pinch at the center of the curved edge and pleat towards the center on both sides to create a round belly.  This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.
2. Arrange the dumplings in a single layer onto a plate; slightly spacing them apart, so they do not stick together.

Pan-Fry Dumplings:

1. Heat 2 Tsp of oil in a heavy-duty 10- or 12-inch skillet over medium heat until shimmering.
2. Quickly arrange the dumplings belly side down in concentric circles starting from the outer edge.
3. Cook 1 to 2 minutes, or until golden brown on the bottom.
4. Add 1/2 cup(s) of water to cover about 1/3 of the dumplings and bring to a boil.  Cover and cook for 2-3 minutes until all the water is absorbed.
5. Remove lid, reduce heat to medium and continue to cook for 2-3 minutes until the dumplings are dry and crisp on the bottom.  Loosen the dumplings from the pan with a spatula.
6. Invert the pan over and flip the dumplings (brown side up) onto a plate.
7. Serve immediately with Mama Tang’s Original or Spicy!