Ingredients:
Filling:
2 cups finely chopped vegetables, e.g., cabbage, scallions, carrot, red/green peppers or precut coleslaw mix
(can be pulsed in food processor) mixed with 1/2 teaspoon salt
1/2 pound ground pork
1 egg, beaten
1/2 teaspoon grated fresh ginger root
1 clove minced garlic
2 tablespoons soy sauce
2 tablespoons *hoisin sauce
1/2 teaspoon salt
freshly ground black pepper

1 package wonton wrappers
water for sealing wontons
3 - 4 tablespoons vegetable oil for frying

Directions:

1. Prepare filling:  Toss vegetables with the salt in colander set over a bowl and let stand until cabbage
   begins to wilt, about 10 minutes. Press the vegetables gently with a rubber spatula to squeeze out any excess moisture or  place in a clean kitchen towel and squeeze all the liquid. Transfer to a medium bowl,
   add the remaining filling ingredients and mix thoroughly to combine.  Set aside.
2. To form the dumplings:  Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork
   mixture in the center of the wrapper. Fold over, seal edges, pushing all the air out.  The edges may be pinched and pleated if desired.  Set on a sheet pan and cover with a damp cloth. Repeat procedure until
   all of the filling is gone.
3. Cook the dumplings:  Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and
   arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
4.  Reduce the heat to low, add 1⁄2 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes.
5. Transfer the dumplings to a serving platter and serve with dipping sauce. Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.