Instructions: In a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside.

Using a round biscuit cutter, cut the wonton skins into 2 1/2-inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggars purse. Repeat the process for the other dumplings.

Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumplings with the soy sauce, and chili oil.

This recipe yields 16 dumplings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.