In a large bowl, stir together the cabbage, scallions, meat, wine, magical oil, sesame oil, salt, soy sauce, and white pepper. Mix vigorously until well combined and pasty.
To wrap the dumplings, dampen the edges of each circular wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top to ensure it’s completely sealed.
You can cook your dumplings by either pan-frying, boiling, or steaming them until cooked through.
To freeze ahead and store, arrange on a baking sheet lined with parchment paper and wrap tightly, ensuring the dumplings aren’t touching while freezing. Once frozen, they can be transferred to a freezer bag for storage.
Cook it hands-free.
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