Small Vines Recipe

Make dough

In a medium bowl combine 2.5 cups all-purpose flour and 1 tsp salt. Make a well and add 3 tablespoons warm water. Mix with a fork or chopsticks until shaggy, then bring together with your hands. If dough is too dry, add water 1 teaspoon at a time; if too wet, add a dusting of flour. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

Cover the dough with a damp towel or plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

After resting, divide dough into two equal portions. Roll each portion into a log about 1" in diameter. Cut each log into 18–20 pieces (yield ~36–40 small dumplings). Keep cut pieces covered so they do not dry out.

Take one piece and flatten with your palm. Using a rolling pin, roll each piece into a thin circle about 2.5–3 inches (6–7.5 cm) across, dusting with extra flour as needed to prevent sticking. The wrapper should be slightly thinner at the edges than the center.

In a medium bowl combine 12 oz ground pork, 3 tbsp finely sliced green onion, 2 tsp minced garlic, 1 tsp minced ginger, and 0.75 cup finely shredded cabbage. Mix gently to combine.

Add 1.5 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 0.5 tsp sugar and 0.25 tsp white pepper. Fold the seasonings into the meat mixture until evenly distributed. If mixture feels loose, refrigerate 10–15 minutes to firm slightly. Stir in 1 tsp toasted sesame seeds if using.

Place about 1 teaspoon of filling in the center of each wrapper. Moisten the outer edge of the wrapper with a little water (use your finger). Fold the wrapper over the filling to form a half-moon and pleat the edge to seal, or simply press with a fork. Be sure there are no large air pockets.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in the skillet in a single layer, flat side down, leaving a little space between each (work in batches if necessary).

Fry the dumplings for 2–3 minutes without moving until the bottoms are golden brown. Carefully pour in 1/2 cup water and immediately cover the skillet with a tight-fitting lid to steam.

Reduce heat to medium-low and steam for 5–6 minutes until the filling is cooked through and wrappers become tender and translucent. Remove the lid and continue cooking 1–2 minutes to evaporate remaining water and re-crisp the bottoms.

Transfer cooked dumplings to a plate lined with paper towel briefly to remove excess oil, then arrange on a serving platter.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 0.5 tsp sesame oil, 0.5 tsp chili crisp or chili flakes (optional), and 1 tsp finely sliced scallion in a small bowl. Taste and adjust: add a pinch of sugar if too sharp, or more vinegar for tang.

Serve sauce alongside the warm dumplings for dipping.