Chinese Fried Pork and Cabbage Dumplings With Homemade Wrappers (guo tie)

Nice fatty pork keeps things moist, while cabbage acts much in the way that breadcrumbs work in meatloaf or meatballs: it physically impedes the pork muscly proteins from binding too tightly with each other, ensuring that the filling stays tender without shrinking. How many times have you bitten into a restaurant dumpling only to find a big empty sack of skin with a tiny meat nugget hiding out in the corner? That won't happen with these.