Chop cabbage into small dices. In a large bowl, add ground pork (beef or chicken) and remainder of filling ingredients, mixing well. If mixture is dry, add a little chicken broth. In a bowl, mix flour and boiling water until a soft dough forms. On a lightly floured surface, knead dough about 5 minutes or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into ½” slices. Roll 1 slice of dough into a thin 3″ circle and place 1 tbsp pork mixture in the center of the circle. Fold over to create a pouch. Lift up the edges of the circle and pinch 5-8 pleats up to create a pouch Repeat with the remaining slices of dough and filling. Heat a wok or nonstick skillet until very hot. Add 1 tbsp vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1 tbsp vegetable oil. Place 12 dumplings in a single layer in pan and fry for 2 minutes, or until the bottoms are golden-brown. Add ½ cup water. Cover and on medium heat and cook 6-7 minutes, or until the water is absorbed. Repeat with the remaining dumplings. Mix together all the ingredients for the dipping sauce and enjoy!