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If you'd like to be extra thorough, then you can add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes; this will allow the salt to soak up the excess moisture in the dumplings. Ground meat is meat finely chopped by a meat grinder. The process of mincing is usually done manually. Continue mixing the cabbage and meat together until they are thoroughly blended. Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular. Repeat the process until you've thoroughly mixed in the remaining ingredients. If you'd rather use mixing spoons instead of your hands, that will work too, but you have to be really thorough. This will help dry out the mixture a bit. While you massage the mixture, if you feel that there is not enough vegetable oil, then you should add more. Just use a spoon to scoop out 1-2 tablespoons of the mixture in the center of every wrapper. You don't have to use the exact same amount in every wrapper; just make sure you have enough to use for all 20 or so of the wrappers. You should wet the edge of each wrapper with a damp finger and then fold the sides together, crimping (pressing together) the dough with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it. Simple mechanical "dumpling presses" are also available to simplify this process. This will keep them from sticking to the surface and will make your dumplings ready to either boil or fry—it's your choice!
Shred the cabbage and put into a stainless pot. Mix the cabbage and minced meat together by hand. Add the remaining filling ingredients to the bowl and mix again. Massage the cabbage mixture with your hand for 10 minutes. Scoop the filling onto each wrapper. Fold the sides of the wrapper together. Place the wrapped dumplings on a floured surface.