Ingredients: (for about 50 dumplings) 
1 Cabbage                           
Chinese mushrooms, soaked in hot water 10-12 mushrooms
150 gm. Vegetarian ham                 
1 tbsp Salt                                    
1 tbsp in powder form Flavor enhancer (If preferred)
3 tbsp Sesame oil                       
1 tbsp Ground ginger                 
1 pack Dumpling pastr

Preparation:  
1. Chop the cabbage, mushrooms, vegetarian ham into small   pieces.
2. Mix the cabbage with a tbsp of salt to draw the water out. Leave

     it to stand for 15 minutes, then squeeze the water out of the mixture.
3. Add the mushrooms, and the vegetarian ham to the mixture.
4. Add the spices: ground ginger, flavor enhancer, sesame oil,

    salt to taste.
5. Separate a dumpling pastry from the pack, put about 1 tbsp of the

    vege mixture on it and fold it up, pressing the rim together.
6. To fry them, moist the bottom of the pan with 1 tbsp of vegetable oil,

     once the pan is hot, put the dumplings in the pan. Leave them

       for 1 minute. Then add some water to fill up to half the height of the

     dumplings and close the lid. Once the water has all evaporated, the

     dumplings are done.
7. They can also be boiled in hot water. Once they start floating,

    they are done.