Lau's 3 Flava Dumplings (Secret Family Recipe)

I'd eat a few steamed or fried shrimp dumplings once in a while, but I do not like meat-filled dumplings at all. When my cousin ( a single guy who cooks, what a catch!) asked me to try one that he had made, I took a small obligatory bite just so he wouldn't get offended. Before I knew it, I finished four! This is the recipe that was given to him by his Chinese friend after making him swear that he won't be sharing it to anyone else. Sorry Master Lau, but "blood is thicker than soy sauce... er, I mean water".

Ingredients: 1 pound each of ground Pork Belly (skin removed), ground de-boned Chicken Legs (I used boneless fillet instead) and finely chopped Shrimp; half a "Korean" Cabbage (I don't know what the heck this was so I got the Chinese Cabbage instead), 1 finely minced Carrot, a teaspoon finely chopped Ginger, 3 bunches of thinly chopped Scallions (about 15 stems), 2 cubes Chicken Bouillon, 5 tablespoons of Oyster Sauce, 5 tablespoons of Sesame Oil, a teaspoon of ShaoXing Cooking Wine ( I used another brand, same taste), 2 beaten Eggs, Salt, and White Pepper to taste.

Dip the Cabbage in boiling water for about 2 minutes, shred finely, roll into a big ball, then squeeze all water out.

Combine all the above ingredients together and mix well. Basically, thats all there is to it. Drop a small scoop (about a teaspoon) of the filling in the middle of a dumpling skin and press edges firmly. Each pack of dumpling skin makes about 50 dumplings so be prepared for some serious finger work-out.

Bring a large pot of water to a boil. Drop about a dozen dumplings in (give or take a few, just as long as it doesn't get too overcrowded) and bring it back up to a rolling boil. After a minute, pour in a big glass of cold water and wait till it boils again. Repeat the process one more time, then strain out the dumplings, letting it drip dry and cool off a bit (about 3 minutes or so). Take a large non-stick frying pan, drizzle in a small amount of veggie oil, and without needing to heat it up, arrange the dumplings (flat side down) on it. Crank fire up to HIGH, turning it down to medium after about a minute, then fry till it turns golden or dark brown.
Fry it only on one side (frying both sides will make the dumplings too oily).

Dipping Sauce: half a teaspoon of Lao Gan Ma Hot & Spicy Oil (couldn't find one so I used Oriental Mascot's Chili Oil ChiuChow Style instead), 2 tablespoons Zhen Jiang Xiang Cu vinegar (or any light Balsamic Vinegar), more thinly sliced scallions, 2 minced garlic Cloves, half a teaspoon minced Ginger, and Lite (or Regular) Kikkoman Soy Sauce.

P and S prefer to simply dip them in plain Soy Sauce.