Chinese pit stickers

1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid.
2. Squeeze any liquid from shrimp.
3. In large bowl, mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and garlic.
4. [filling can be covered and refrigerated for up to 6 hours.
5. ] With 3-inch round cutter, cut wonton wrappers into circles, keeping covered with damp cloth to prevent drying out. Working with 4 warpers at a time, brush edges lightly with water.
6. On 1 half of each round, pinch four ¼-inch pleats.
7. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side over filling, matching edges and pressing out all air. Press edges to seal.
8. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent shape and pressing lightly to flatten bottom.
9. [dumplings can be prepared to this point, covered with plastic warp and refrigerated for up to 24 hours, or frozen, then stored in airtight container for up to 1 week; thaw in refrigerator before continuing.
10. ] cover with damp cloth.
11. In 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom.
12. Pour ¼ cup stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated.
13. Uncover and increase heat to medium; cook for 5-7 minutes or until liquid evaporates and bottoms are dark brown.
14. Drain on paper towel.
15. Transfer to dish; keep warm.
16. Wipe pan; repeat with remaining dumplings.
17. Dipping sauce: stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings.