Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water
  • Pinch of salt
  • 1 pound (450g) ground pork (preferably shoulder)
  • 4 cups (about ½ medium head) finely shredded green cabbage (about 225g)
  • 2 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) grated fresh ginger
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) ground white pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil
  • ½ cup (120ml) water

Instructions:

  1. Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
  2. In a large bowl, combine ground pork, cabbage, scallions, garlic, soy sauce, sesame oil, ginger, salt, pepper, and egg. Mix well until thoroughly combined.
  3. Divide the dough into small pieces (about 1 inch in diameter). Roll each piece into a thin circle (about 3-4 inches in diameter). Alternatively, use store-bought wrappers.
  4. Place a small spoonful of filling (about 1-2 teaspoons) in the center of each wrapper.
  5. Moisten the edges of the wrapper with water. Fold the dumpling in half to form a crescent shape and pinch the edges to seal, creating pleats.
  6. Heat vegetable oil in a large skillet or wok over medium heat. Place dumplings in the skillet, ensuring they don't overcrowd.
  7. Cook for 2-3 minutes, or until the bottoms are lightly golden brown.
  8. Pour ½ cup of water into the skillet, then quickly cover with a lid. Steam for 7-8 minutes, or until the water has evaporated and the dumplings are cooked through.
  9. Serve immediately with soy sauce, rice vinegar, and chili oil for dipping.