Ingredients:

  • 400g all-purpose flour
  • 210ml filtered water
  • 0.5 tsp sea salt
  • 2 cups napa cabbage, finely minced
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 4 stalks scallions, finely chopped
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 0.5 tsp white pepper
  • 1 lb lean ground pork

Instructions:

  1. Combine 400g flour, 0.5 tsp salt, and 210ml water in a bowl. Stir until a shaggy ball forms.
  2. Transfer to a flat surface and knead for 8 minutes until the surface is smooth and elastic.
  3. Cover with a damp cloth and let sit for 30 minutes. This relaxes the gluten for easier rolling.
  4. Toss 2 cups minced napa cabbage with a pinch of salt, let sit for 10 minutes, then squeeze out every drop of water.
  5. Combine pork, ginger, garlic, scallions, soy sauce, sesame oil, and white pepper. Stir in one direction for 3 minutes.
  6. Divide dough into 40 pieces and roll each into a 3 inch circle. Keep the center slightly thicker than the edges.
  7. Place 1 tbsp of filling in the center and pleat the edges to seal. Ensure there are no air bubbles trapped inside.
  8. Add 1 tbsp oil to a skillet over medium heat. Heat until the oil shimmers slightly.
  9. Place dumplings in the pan and cook for 2 minutes until the bottoms are golden and shatter crisp.
  10. Add 60ml water to the pan, cover immediately, and cook for 6 minutes until the water has evaporated and the pork is cooked through.