Ingredients:

  • 2 cups all-purpose flour (240g)
  • 3/4 cup boiling water (180ml)
  • 1/4 teaspoon salt (1.5g)
  • 1 cup ground pork or chicken (150g)
  • 1 cup shredded Napa cabbage (90g)
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 teaspoon minced ginger (5g)
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Combine the flour and salt in a mixing bowl. Gradually add boiling water, stirring with a fork or chopsticks to form a shaggy dough.
  2. Knead on a floured surface until smooth; cover with a damp cloth and let it rest for 30 minutes.
  3. In a large bowl, mix the ground meat with cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper until well combined.
  4. Roll out the rested dough on a floured surface into a thin sheet (about 1/16 inch thick).
  5. Use a round cutter or cup to cut out circles. Place a teaspoon of filling in the center of each circle.
  6. Fold the dough over, press to seal, and crimp the edges to create a pleated effect.
  7. For steaming: Place dumplings in a steamer lined with parchment paper and steam for 12-15 minutes. For pan-frying: Heat oil in a skillet, add dumplings, fry for 2-3 minutes until golden, add water to cover the bottom, cover, and steam until cooked through.