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In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. Set aside to marinate for 1-2 hours.
Meanwhile, cut the cabbage across into thin strips and chop the strips into very small pieces.
Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.
Squeeze out any excess water from the cabbage before adding it to the pork mixture.
Mix the cabbage into the marinated pork.
In a large bowl, mix the flour and water until a soft dough forms. Knead for around 10 minutes until smooth.
Divide the dough in half. Shape each half into a 12-inch long roll and cut the roll into ½ inch pieces.
Roll each piece of dough into a ball then press it flat.
Roll out the dough to make the wrappers.
Take a wrapper, place a tablespoon of filling in the center, fold over and pinch the edges together.
Heat ½ tablespoon vegetable oil in a large non-stick frying pan.
Place dumplings in a single layer in the frying pan, cook with the lid on over medium heat for 3 minutes.
Add ⅓ cup water to the pan and replace the lid. Continue cooking until the water evaporates and the bottom of the dumplings are golden brown.
Boil a large saucepan of water, add dumplings, stir to prevent sticking, and cook until they float.
Mix all dumpling sauce