Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water
  • 1/2 teaspoon salt (3g)
  • 1 pound (450g) ground pork (or ground chicken/turkey)
  • 1 cup (100g) finely chopped Napa cabbage
  • ¼ cup (60ml) finely chopped green onions
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice wine vinegar (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon grated ginger (2g)
  • 1 clove garlic, minced (3g)
  • ½ teaspoon ground white pepper (1g)
  • 1/4 teaspoon salt (1.5g)
  • 1 tablespoon cornstarch (7.5g)
  • 2 tablespoons vegetable oil (30ml)
  • 1/2 cup water (120ml)

Instructions:

  1. Make the Dough: Combine flour and salt, then gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
  2. Prepare the Filling: In a large bowl, combine ground pork, cabbage, green onions, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, white pepper, salt, and cornstarch. Mix well until thoroughly combined.
  3. Divide and Roll the Dough: Divide the dough into four equal pieces. Roll each piece into a long rope, then cut the rope into approximately 6 equal portions. Flatten each portion into a disc.
  4. Roll out Dumpling Wrappers: Roll each disc into a thin, circular wrapper (about 3-4 inches in diameter) using a rolling pin. Aim for thinner edges than the center.
  5. Assemble the Dumplings: Place a spoonful of filling in the center of each wrapper. Moisten the edges with water. Fold the wrapper in half, pinching the edges together to seal, creating your desired dumpling shape (pleated or simple half-moon).
  6. Cook the Dumplings: Heat vegetable oil in a large skillet over medium-high heat. Arrange dumplings in the skillet, flat-side down, without overcrowding. Cook until the bottoms are golden brown (2-3 minutes).
  7. Steam and Crisp: Pour in the water. Immediately cover the skillet and reduce heat to medium. Steam for 8-10 minutes, or until the water has evaporated and the filling is cooked through. Check for doneness by slicing one open to ensure the pork is fully cooked.
  8. Crisp the Bottoms (Again!): Remove the lid. Increase heat to medium-high. Continue cooking for another 1-2 minutes, allowing the bottoms to crisp up even further until a golden crust forms.
  9. Serve Immediately: Carefully remove the dumplings from the skillet and serve hot with your favorite dipping sauce.