In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, ground ginger, garlic powder, and salt. Mix until well until combined.

Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.

Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to overcrowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.

Gently remove from the pan and continue cooking all the dumplings.

Serve with soy sauce or your favorite sauce.