Sift the flour into a mixing bowl, pour in the water and mix to a stiff dough.
Knead for 5 minutes, then cover the bowl with a clean damp cloth and allow to stand for 10 minutes.
To make the dumpling filling, coarsely chop the meat and bamboo shoots and place in a bowl.
Add the spring onions, ginger, salt, sugar, soy sauce, wine, stock and sesame oil.
Blend thoroughly.
Divide the dough in half and form each piece into a sausage shape.
Cut each roll into 16-18 slices.
Flatten the rounds, then roll into circles about 7.5cm/ 3inches in diameter.
Fill the dumplings.
Line a steamer with cabbage leaves.
Put on the dumplings, cover and steam for 20 minutes .