Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water
  • 1/2 teaspoon salt
  • 1 pound (450g) ground pork
  • 1 cup (150g) finely shredded napa cabbage
  • ½ cup (50g) finely chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • 1/4 teaspoon sugar
  • Water
  • Optional: Napa cabbage leaves or parchment paper circles (for lining the steamer basket)

Instructions:

  1. Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Form into a ball, cover, and let rest for at least 30 minutes.
  2. Combine all filling ingredients in a large bowl. Mix thoroughly until well combined.
  3. Divide the dough in half. Keep one half covered while working with the other. Roll the dough into a long rope, then cut into ½-inch pieces. Flatten each piece into a circle using your palm. Roll each circle into a 3-4 inch disc, thinner in the center and thicker at the edges. Place a spoonful of filling in the center of each disc. Pleat and pinch the edges to seal, creating a crescent shape. Repeat.
  4. Bring water to a boil in the large pot. Line the steamer basket with cabbage leaves or parchment paper. Arrange the dumplings in the steamer basket, making sure they are not touching. Place the steamer basket over the boiling water, cover, and steam for 15-20 minutes, or until the filling is cooked through and the wrappers are translucent.
  5. Carefully remove the dumplings from the steamer basket. Serve hot with your favorite dipping sauce (soy sauce, rice vinegar, chili oil).