Dumpling fillings - Pork and water chestnut


1kg pork mince (or ½ veal and ½ pork mince)
1 tin (150g) water chestnuts
40g ginger grated
40g coriander chopped
450g cabbage

For the sauce

1 ltr of boiling water 40 g ginger grated 5 sprigs of spring onion sliced ½ tsp green tea leaves sesame oil fish sauce