Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) hot water (not boiling!)
  • 1 teaspoon salt (5g)
  • 1 pound (450g) ground pork (or ground chicken/turkey)
  • 1 cup (about 4 stalks) chopped scallions (green onions), both white and green parts
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon grated fresh ginger (about a 1-inch piece)
  • 1 teaspoon minced garlic (about 2 cloves)
  • ½ teaspoon ground white pepper (2g)
  • 2 tablespoons vegetable oil (30ml), plus more for drizzling
  • ½ cup (120ml) water

Instructions:

  1. Make the Dough: Combine flour and salt. Gradually add hot water, mixing until a shaggy dough forms. Knead briefly until smooth. Cover and rest.
  2. Prepare the Filling: Combine ground pork, scallions, soy sauce, sesame oil, ginger, garlic, and white pepper in a bowl. Mix well.
  3. Assemble the Dumplings: Roll out the dough thinly. Use a round cookie cutter, small bowl, or glass to cut out circles (about 3-inch diameter). Place a spoonful of filling in the center of each circle.
  4. Fold and Seal (Easy Method): Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal. Wet your finger to get a better seal.
  5. Cook the Dumplings: Heat vegetable oil in a large skillet over medium heat. Arrange dumplings in the skillet, flat-side down. Cook until golden brown on the bottom.
  6. Steam and Finish: Add ½ cup of water to the skillet. Cover immediately and steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.
  7. Crisp (Optional): Uncover the skillet and continue cooking for a minute or two, allowing the bottoms to crisp up even further.