Method

• 1.
  To prepare the filling, cut Chinese cabbage into thin strips lengthways, then chop finely. Add a pinch of fine salt, mix and set aside in a colander for 20 minutes. Squeeze to extract excess water.
• 2.
  Mix pork mince with the broth, soy sauce, a pinch of fine salt, sugar and white pepper in a bowl. Add chopped ginger and shallot, then mix again. Lastly, add chopped cabbage to the mixture (at this stage, you can add chopped prawns to the filling, if desired) and mix well (to check seasoning, you can cook a small amount of filling in a frying pan).
• 3.
  To assemble, put about 25g filling in the centre of each wonton wrapper. Using both hands, bring your fingers inward and squeeze the top of the dumpling with your fingertips and thumbs to close it.
• 4.
  Heat a large frypan (preferably non-stick) over medium to high heat and add enough vegetable oil to cover the surface. Add dumplings one at a time, next to each other, until the pan is filled. Allow the underside of the dumplings to fry until lightly golden. Then pour in 1/4 cup (60ml) water, leave to cook, covered, over medium to low heat for 7 minutes.
• 5.
  Remove lid and continue cooking for 1 minute to get a crispy base. Transfer to a serving plate and serve with black vinegar alongside.