Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) hot water (just off the boil)
  • Pinch of salt
  • 1 pound (450g) ground pork (not too lean!)
  • 1 cup (100g) finely shredded Napa cabbage
  • ¼ cup (30g) finely chopped scallions (green onions)
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 2 tablespoons vegetable oil (or peanut oil)
  • ½ cup (120ml) water
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 small clove garlic, minced (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Make the Dough: Combine flour and salt in a bowl. Gradually add hot water, mixing until a shaggy dough forms. Knead until smooth, then cover and let rest.
  2. Prepare the Filling: Combine all filling ingredients in a bowl. Mix well with your hands until everything is evenly distributed. Cover and chill.
  3. Roll and Cut Dough: Roll the dough into a long rope. Cut into small, even pieces. Flatten each piece into a circle.
  4. Fill the Dumplings: Place a spoonful of filling in the center of each wrapper. Moisten the edges with water. Fold in half and crimp edges to seal securely.
  5. Pan-Fry the Dumplings: Heat oil in a skillet. Arrange dumplings in the skillet, bottom side down. Cook until golden brown on the bottom.
  6. Steam the Dumplings: Add water to the skillet, quickly cover with a lid, and steam until the water evaporates and the dumplings are cooked through.
  7. Crisp the Bottom (Again!): Remove the lid and cook for a few more minutes to crisp the bottom again and evaporate any remaining water.
  8. Make the Dipping Sauce: Whisk together all dipping sauce ingredients.
  9. Serve Immediately: Serve the dumplings hot, with the dipping sauce on the side.