Finely chop the shrimp or use a meat grinder if you have one.
In a small bowl place the minced shrimp, sliced cabbage, ginger, soy sauce, rice vinegar, sesame oil, and salt. Mix gently until well incorporated.
Dip a rice paper wrapper in a bowl of hot/warm water till soft. Gently shake off excess water and place the wet wrapper on a clean, dry surface.
Place about 2 teaspoons of filling in the center of the wrapper.
Gather the rice paper around the dumpling mix and twist the top of the dumpling to make a money bag shape.
Repeat with the remaining rice wrappers and filling until all the dumplings have been made.
Arrange them on a bamboo steamer (or any other steamer) lined with the remaining cabbage leaves. Make sure that the dumplings do not touch, or they will stick when cooked.
Place the steamer on top of a pot or deep fry pan of boiling water and steam for 5 minutes. It´s easy to tell when they are cooked: the shrimp filling will turn pink.