For about 30 dumplings
300 g wholemeal flour
150g water

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For the filling
250 g cabbage
2 carrots
1 leek
Oil
Soy sauce

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Mix the flour with the water and knead with your hands until you get a dough. Put it in a bowl, cover with film and store in the fridge for 30 minutes.
Meanwhile, dice the vegetables coarsely. Add a couple tablespoons oil into a pan, add the vegetables and 2 tablespoons soy sauce and sauté everything for a few minutes.
Roll out the dough very finely and with a kitchen ring (I used a 8 cm one) cut out some disks. Place a disk on the fingers of the left hand, insert a spoonful of filling and then using the fingers of the right hand, fold the right side of the disk on itself several times, pinching it to give the typical shape of Chinese dumplings. When you reach the top of the right side, seal by pressing against the other side (if it is not clear, look for video tutorials on the internet).
Pour 2 tablespoons of oil into a pan, sauté the dumplings until they are golden brown on the bottom, pour half a glass of water, cover and cook until the wate evaporates (around 5 minutes).
Serve with soy sauce to dip the ravioli.