Cut cabbage across into thin strips. Mis with 2 ml salt and set aside for 5 minutes. Squeeze out excess moisture.
In a large bowl, mix cabbage pork, green onions, wine, cornstarch, 1 ml salt, sesame oil, and the white pepper.
In a bowl mix the flour and boiling water until a soft ddough forms. Knead the dough on a lightly floured surface about 5 mins. or until smooth.
Roll dough into a 12 inche long piece and cut each roll into 1/2 inch slices.
Rol 1 slice of dough into a 10 cm circle and place 10 ml. mixture in the center of the circle. Life up the edges of the circle and pinch 5 pleats (accordion style) up to create a pouch to encase the mixture. Pinch the top together. Repeat with remaining slices of dough and filling.
Heat a non stick skillet until very hot. Add 2 mls. vegetable oil, tilting pan to coat sides. If using a non stick skillet add 1/2 tablespoon vegetable oil. Place dumplings in a single layer in wok and fry 2 minutes or until bottoms are golden brown.
Add 125 ml water. Cover an dcook 6 to 7 mins or until the water is absorbed. Repeat with remaining dumplings.
To make a dipping sauce in a small bowl, mix soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.