• Slice cabbage into small, thin slices. Add salt and place in a colander. 
• Wring the cabbage with a towel or paper towel to dry and remove excess moisture.
• Add the rest of the ingredients into a bowl with the cabbage. Mince the garlic and grate the ginger. Remove the stems of the rehydrated mushrooms and cut them into very small pieces. Mix thoroughly. 

Wrapping Dumplings

• Prepare a plate for the finished dumplings and a bowl of water.
• Take one dumpling skin at a time and put two teaspoons of the cabbage and mushroom mix into the middle.
• Dip your finger into the water and draw a half circle around the top half of the dumpling skin.
• Push the bottom left a fifth of the dumpling skin up, attaching it to the top and keeping the cabbage mixture inside, and pinch to create a fold.
• Keep moving to the right and creating folds and closing the dumpling until the dumpling is fully closed. Dip into flour and place on the finished plate. 

Cooking Dumpings

• Fry the dumplings in a pan or steam the dumplings in boiling water until the skin is opaque and chewy. Enjoy with soy sauce (or your favorite substitute) and vinegar. You can also add scallions and ginger as garnish to go with your sauce.