1. In mixing bowl, combine all ingredients, set aside under refrigeration
2. On work surface, in a single layer place wonton skins or rounds of dumpling dough
3. Evenly brush edges with egg wash
4. Spoon approximately 1 tablespoon of filling into center of skin
5. Starting on one side, begin pinching and folding in the sides to completely cover filling and pinch tight to shut, be sure no filling is showing
6. Place bamboo steamer over a wok of simmering broth
7. In a single layer, evenly place Napa cabbage leaves over bamboo grates
8. In a single layer, evenly place dumplings onto leaves, leaving space in between and cover
9. Cook for approximately 8-9 minutes and an internal temperature of a 145 degrees
10. In food processor with dough blade, place flour
11. Add hot water and pulse until dough forms
12. Remove from food processor and then knead by hand with as little flour as possible until it's smooth
13. Cover and let rest for approximately 30 minutes
14. Shape the dough into a log approximately 1 1/2 inches thick around
15. Cut the log into 18-20 equal size pieces
16. Roll each piece into approximately 3-3 1/2 inch circles
17. Roll out as necessary
18. Serve with Ponzu, Sriracha, kimchi, pickled ginger, yuzu soy, Thai chili garlic sauce
