Pan-fried (or steamed) chinese dumplings 'jiaozi'

Ahhh I've finally decided to make 'jiaozi' from scratch on my own, after years of savouring these lovelies from various restaurants across continents to authentic chinese kitchens in friends's home....I recall that one favourite restaurant I used to frequent in glen waverly's back in melbourne,yummers..

And so I decided to try put together various recipes I've gathered. so here goes:
(Recipe makes about 30 dumplings)

Ingredients for wrapper:
2cups wheat flour
2cups wheat starch
1cup tapioca starch
Dash of salt
Oil for brushing
3 cups of warm water
flour for working surface

Ingredients for filling:
400g minced pork
3-4 leaves of chinese cabbage (thinly sliced)
3 stalks spring/green onion (finely chopped)
2x2inches ginger piece (2/3 minced; 1/3 finely sliced for garnish)
2tbsp sesame oil
4tbsp soysauce
1tbsp cooking sherry/shaoxing
1tsp pepper
2tbsp cornstarch
Optional: soaked n diced chinese mushroom

Instructions for wrapper:

1. mix wheat flour and wheat starch, add pinch of salt, slowly add in warm water while stirring with a wooden spatula or chopsticks. mix it thoroughly then add tapioca starch (it will look and feel clumpy, dont worry). continue to knead dough as you brush/ dab light oil through out. You may add wheat flour for different consistencies.
2. pinch about 1inch of dough and roll it into a ball, then use a rolling pin to roll it into a sheet. I prefer just pressing and stretching the dough with my fingers (outwards from the center), ensuring wrapper sheet is thicker in the middle and thinner on the outer.

Instructions for filling:

1. finely slice chinese cabbage and soak in warm water, add a pinch of salt. Let it sit for about 30 minutes, then drained and squeeze excess water out of the cabbage (or use a straining muslin/ cheesecloth)
2. season minced pork with soy sauce, sesame oil, pepper, sherry and cornstarch. then add ginger, green onions, chinese cabbage and mushrooms,. *mix well

Instructions for cooking:

1. add filling into center of sheet and fold sheet together and start pressing sheets together from the middle and gently outwards.
2. heat a non-stick pan on medium high heat, add 1tbsp of oil for frying. panfry dumpling for about 5 minutes, or until bottom is golden brown.
3. add boiling water to pan. cover the entire pan to about 1/2 cm deep of water, then cover pan with a lid. let it simmer for about 5-7 minutes until water is fully absorbed into dumplings.
4. alternatively: steam for 10 minutes.
5. serve dumplings with garlic chili sauce or soysauce with vinegar and shreddd ginger for garnish.

Cooking time: 2 hours
Difficulty level: medium