To prepare dough, pla ce flour in a large bowl.
Make a well in the center.
Slowly add boiling water-, mixing with a fork or chopsticks.
Add cold water; mix dough until smooth.
Cover bowl with a damp cloth towel and let stand 15 minutes while preparing filling.
To blanch cabbage, bring 4 cups water to a boil in a wok or large pot; add cabbage.
Cook 1 minute; drain.
Quickly plunge cabbage into cold water.
Drain well, squeezing to remove excess water.
Chop blanched cabbage very fine.
Combine ground pork, wine, ginger root, green onions, soy sauce, salt, lard or vegetable oil and sesame oil in a large bowl; mix well.
Add chopped cabbage to pork mixture.
Mix 2 to 3 minutes to combine thoroughly; set aside.
Place dough on a floured surface and knead until smooth.
Divide dough into 4 portions.
Use your hands to shape each piece into a roll 12 inches long.
Chop roll into 12 equal pieces with a cleaver.
Roll each piece between your palms into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a circle 2-1/2 inches in diameter.
Cup a circle in the palm of your hand.
Place 1 tablespoon pork filling in center.
Fold circle over filling to make a half circle and pinch once at the top.
Make 2 or 3 pleats on each side and pinch together to seal.
Dumpling should resemble a small crescent.
Heat a 12-inch skillet over high heat 30 seconds to 1 minute.
Add 2 tablespoons oil; heat 30 seconds.
Carefully place half the dumplings pleated-side up around edge of skillet without overlapping and then in center of skillet.
Fry until bottoms are golden, about 1 minute.
Add 2/3 cup water.
Cover and cook until 1 to 2 tablespoons water remain.
Add 1 tablespoon oil to skillet.
Cook covered over low heat 1 to 2 minutes.
Remove from heat.
Place a large plate over skillet and invert quickly.
Remove skillet.
Repeat with remaining dumplings, vegetable oil and water.
Arrange dumplings on a platter.
Garnish with Chinese parsley, if desired.