Directions 1. Mix the flour and water in a food processor until incorporates. 2. Knead the dough on a floured surface until smooth. 3. Cover the dough with a damp cloth while you let it rest for 30 minutes. 4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces. 5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter. 6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch. 7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in. 8. For fried: 9. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes. 10. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes. 11. Uncover had cook for another 2 minutes over medium low heat. 12. For steamed: 13. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes. 14. For boiled: 15. Boil the dumplings until they float to the surface, about 3-5 minutes.