1. Toss the cabbage with 1 teaspoon of the salt and set aside for 5 minutes, then roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
2. In a large bowl, mix the cabbage, pork or chicken, green onion, wine, cornstarch, sesame oil, the remaining ½ teaspoon salt and the pepper.
3. Lay a potsticker wrapper on a clean work surface. Place 1 tablespoon of the meat mixture in the center. Lift up the edges of the circle and pinch several pleats up to create a pouch encasing the mixture. Pinch the top together. Repeat with the remaining wrappers and ﬁlling.
4. Heat 1 tablespoon of the oil for frying in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
5. Cover and cook for 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
6. Make the dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve alongside the dumplings.
If you can’t ﬁnd round dumpling wrappers, you can substitute square wonton wrappers. Just use a cookie cutter to cut them into rounds.