3/4 pound ground pork
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoon minced garlic
6 scallions, white part, minced (green tops reserved and minced)
2 tablespoons soy sauce
48 wonton wrappers
1 egg, lightly beaten
4 tablespoons peanut oil or vegetable oil (approximate)

1/4 cup soy sauce,
1 scallion, sliced (green only)
1/4 cup rice vinegar or white vinegar
splash of sesame oil, optional

Combine meat, cabbage, ginger, garlic, scallion whites and soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to 2 weeks. To cook, put about 2 tablespoons oil in a large, nonstick skillet and turn heat to medium-high. A minute later, add dumplings, 1 at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes. Uncover dumplings, return heat to medium-high and cook another minute or 2, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Mix together sauce. Serve hot, with sauce.