Dumplings Recipe

Make dough

In a large bowl whisk the salt into the flour. Gradually add hot water while stirring with a chopstick or fork until the mixture resembles coarse crumbs; add the 1 tablespoon warm water and 1 tablespoon vegetable oil and continue to bring together into a shaggy dough.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour; if too dry, wet hands and continue kneading.

Form dough into a ball, coat lightly with oil, place in a bowl, cover with a damp towel or plastic wrap, and let rest for 30 minutes to relax the gluten.

After resting, divide the dough into four equal pieces. Working with one piece at a time, roll into a log about 1 inch in diameter. Cut into 12 equal pieces and roll each piece into a small ball. Keep remaining pieces covered to prevent drying.

Using a small rolling pin, flatten each ball and roll into a circle about 3–3.5 inches (7–9 cm) in diameter, using flour to dust as needed. Aim for slightly thinner center with a slightly thicker edge.

Prepare cabbage: place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and set aside for 5 minutes. Squeeze out excess liquid firmly in a clean kitchen towel or cheesecloth and discard the liquid.

In a medium bowl combine ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper. Mix thoroughly using a spoon or chopsticks, stirring in one direction until mixture is sticky and cohesive (about 1–2 minutes). Taste a small cooked pinch and adjust seasoning if needed.

Place a wrapper in the palm of your hand. Put about 1 tablespoon of filling in the center of the wrapper (adjust to wrapper size).

Moisten the wrapper edge with a little water (use fingertip). Fold wrapper in half over the filling to form a half-moon; press center to seal. Pleat the edge by making 3–5 small pleats on one side while pressing against the opposite side to form a tight seal. Ensure no air pockets remain.

Place finished dumplings on a tray lined with parchment or lightly floured surface, spaced so they do not touch. Repeat until all wrappers and filling are used.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Arrange dumplings in the skillet in a single layer, flat side down, leaving a little space between each.

Fry undisturbed for 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (it will steam and sputter), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until water has mostly evaporated and dumpling wrappers are tender and filling is cooked through (internal temperature should reach 165°F / 74°C for meat).

Remove lid and continue cooking uncovered 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a plate.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil, and sugar until sugar dissolves. Stir in sliced green onion. Taste and adjust: more vinegar for tang, more sugar to mellow, more chili for heat.

Serve sauce alongside hot dumplings for dipping.