Sprinkle salt over shredded cabbage; place in a strainer for 5 minutes; squeeze out excess liquid.
In a medium-sized bowl, combine the cabbage, pork, Worcestershire, wine, scallion, 1 teaspoon oil and garlic.
On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed.
In a large skillet, heat 2 Tablespoons oil over medium-high heat; fry dumplings for 1 minute or until golden on one side. Add 1/4 cup of stock into the pan. Reduce heat to low, cover and cook for about 7 minutes without turning, until the dumpling is translucent and most of the liquid has evaporated. Uncover and increase heat to medium, then cook for another 5-7 minutes or until the bottoms are dark brown. Drain on a paper towel, then place on a platter and keep warm.
Mix the dipping sauce in a small bowl and serve with warm or hot dumplings.
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