1. In a medium bowl, mix ground pork, cabbage, scallion, ginger, garlic, soy sauce, sherry, and salt.
2. Place 1 tablespoon of filling in center of 1 wrapper;brush edges of wrapper with cold water. Bring edges of wrapper up to meet in center above filling; pinch and pleat closed. Transfer to a cornstarch-dusted baking sheet, standing up on plump filled side. Repeat procedure with remaining wrappers and filling.
3. In a large nonstick skillet, heat oil until hot but not smoking. Add dumpling, reduce heat to medium, and cook until undersides are browned, about 2 minutes. Increase heat to medium-high, add broth, and cover tightly. Boil until liquid has almost completely evaporated, about 8 minutes. Remove cover and cook until liquid is evaporated and dumplings are sizzling, about 2 minutes. Serve immediately, letting guests choose their own proportions of soy sauce, vinegar, and hot oil for dipping.
From 365 Ways to Cook Hamburger and other Ground Meats by Rick Rodgers.