Green and White steamed dumplings VS Crisp Skirt Dumplings
{Making the filling}
For the vegetarian filling: Massage shredded cabbage, scallions and garlic chives with 2 tsp. salt. Let sit for 20 minutes to release water from the cabbage, then drain.
For the meat filling: Mix minced pork with 0.5 tsp. salt, 1.5 tbsp. water, 1 tbsp. rice wine, 1 tsp. ground pepper and 1 tbsp. ginger paste. Mix well.
Combine: Add 1 tbsp. soy sauce and 1 tbsp. sesame oil to the above filling, and marinate in the refrigerator for 2 hours.
Dumpling wrapper:  All-purpose flour: 500g; Hot water: 90°C, 150g; Spinach juice: 150g
Dumpling filling: Cabbage: de-stemmed and shredded, 350g; Garlic chives: chopped, 100g; Minced pork: 250g

Salt: 2.5 tsp.                                                       Rice wine: 1 tbsp.
Water: 1.5 tbsp.                                                 Soy sauce: 1 tbsp.
Sesame oil: 1 tbsp.                                           Ginger paste: 1 tbsp.
Scallions: chopped, 2 stalks                           Ground pepper: 1 tsp.