Put the shredded cabbage in a bowl and sprinkle salt on it. Wait for 5 minutes.
Squeeze the cabbage to get rid of the liquid.
Squeeze the liquid out of the shrimp.
In the same bowl, mix together the cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger, and garlic. You can do this ahead of time and keep it in the fridge for up to 6 hours.
Take a dumpling wrapper and put about 2 teaspoons of the mixture on it. Make sure to keep the other wrappers covered with a damp cloth so they don't dry out.
Seal the edges of the wrapper by using a little water. Press out any air and make sure it's tightly sealed.
(At this time) If you want, you can freeze the dumplings on a cookie sheet and then put them in a plastic bag. They will stay good for a month. Just remember to defrost them in the fridge before continuing.
In 2 large skillets, heat 1 tablespoon of oil.
Repeat for the remaining 32 dumplings.
Place 16 dumplings in each skillet and fry them for about 1 minute or until they turn golden on one side.
Add 1/4 cup of stock to each skillet.
Reduce the heat to low, cover the skillets, and let the dumplings cook without turning them for around 7 minutes. They should become translucent, and most of the liquid will evaporate.
Uncover the skillets and increase the heat to higher.
Cook the dumplings for another 5-7 minutes until the bottoms become dark brown.
Drain the cooked dumplings and transfer them to a platter to keep them warm.
Repeat the frying and cooking process for the remaining 32 dumplings.
For the Dipping Sauce:
Mix together soy sauce, rice vinegar, and fresh ginger.
Notes
1 PointMyWW Points: 1 Blue Plan and 1 Green Plan1 WW Freestyle Point and 1 Smart PointWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.