Homemade Pork & Cabbage Jiaozi Dumplings

Make the dough: Place the flour and salt in a bowl. Pour in the just-boiled water while stirring with chopsticks. When cool enough to handle, knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.

Make the filling: Combine the ground pork, squeezed napa cabbage, scallions, soy sauce, sesame oil, Shaoxing wine, ginger, white pepper, sugar, and salt. Add 3 tbsp water and mix vigorously in one direction for 2 minutes until the filling is sticky and cohesive.

Divide the dough into 4 pieces. Roll each piece into a rope about 10 inches long. Cut each rope into 10 equal pieces.

Flatten each piece with your palm, then roll into a thin circle about 3 inches across, keeping the center slightly thicker than the edges.

Place about 1 tablespoon of filling in the center of each wrapper. Fold in half and pleat one side, pressing firmly to seal. Ensure no air is trapped inside.

To boil: Bring a large pot of water to a rolling boil. Add dumplings, stir gently to prevent sticking, and cook for 6-7 minutes until they float and the wrappers look translucent. Add 1/2 cup cold water halfway through if they boil too vigorously.

To pan-fry (potsticker style): Heat 1 tbsp oil in a non-stick skillet. Place dumplings flat side down, cook 2 minutes until golden on the bottom. Add 1/3 cup water, cover, and steam for 5-6 minutes. Uncover and cook off remaining water until the bottoms are crispy.

Serve with a dipping sauce of black vinegar, a few drops of soy sauce, and shredded fresh ginger.