In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and garlic. (Filling can be covered and refrigerated for up to 6 hours.)
With 3-inch (8 cm) round cutter, cut wonton wrappers into circles, keeping covered with damp cloth to prevent drying out. Working with 4 wrappers at a time, brush edges lightly with water. On 1 half of each round, pinch four 1/4-inch (5 mm) pleats.
In rounded hollow of each wrapper, place 2 teaspoons (10 mL) filling: fold pleated side over filling, matching edges and pressing out all air. Press edges to seal.
Arrange, seam side up, on waxed paper-lined sheet, curving into crescent shape and pressing lightly to flatten bottom. (Dumplings can be prepared to this point, covered with plastic wrap and refrigerated for up to 24 hours, or frozen, then stored in airtight container for up to 1 week; thaw in refrigerator before continuing.) Cover with damp cloth.
In 2 large skillets, heat 1 tablespoon (15 mL) oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom. Pour 1/4 cup (50 mL) stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated.
Uncover and increase heat to medium; cook for 5 to 7 minutes or until liquid evaporates and bottoms are dark brown. Drain on paper towel. Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings.
Stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings.