Shave cabbage or thinly slice and place in a microwave container with 1/2 cup water.

Microwave on high for 2 minutes. Drain in a colander, and when cool enough to handle, squeeze it very dry with your hands.

Then finely chop the cabbage.

Mix cabbage with remaining filling ingredients and chill until you are ready to fill the dumplings.

Place flour in a mixing bowl and create a well in the center.

Pour in the boiling water and mix with a spoon. Then add cold water.

Mix/knead the dough until smooth and elastic. You can add a little flour or water either way if needed to adjust.

Cover the dough with plastic and let rest for 15 minutes.

Turn the dough out and cut in half, and then each piece in half until you have 16 pieces, and then each piece in thirds. Place the pieces back in the bowl and cover with the plastic so it doesn't dry out while you work.

Roll each piece of dough into a ball, squeezing once or twice with your fist.

Flatten the dough and dust lightly with a little flour and roll out thinly on silpat or a lightly floured surface.

Place one level tablespoon meat mixture into the center of each dough circle.

Bring one half of the dough over the top, pressing the dough down inside the center to keep it away from the edges of the dough.

Make pleats along the dough edge and press down to seal.

You probably will do this in four batches.

Place 2 tablespoons peanut oil in a large skillet (that has a lid) and heat, and then add the dumplings flat side down.

When the bottoms brown, add 2/3 cup water and reduce heat to medium. Cover pan and cook until most of the water is gone.

Remove lid and add another tablespoon oil to pan and cook several minutes more.

Use a spoon to lift dumplings from pan.

Serve hot with dumpling sauce.