Chinese Dumplings

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Slowly add warm water while stirring until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Make the filling
   Combine ground pork, chopped cabbage, green onions, ginger, garlic, soy sauce, sesame oil, rice wine, and white pepper in a large bowl. Mix thoroughly until well combined and slightly sticky. Cover and refrigerate for 20 minutes to allow flavors to meld.
3. Form the dumplings
   Divide the dough into 4 equal portions. Roll each portion into a log and cut into 7-8 pieces. On a floured surface, roll each piece into a 3-inch circle. Place 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired.
4. Cook the dumplings
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings flat-side down in a single layer and cook until bottoms are golden brown, about 2-3 minutes. Add 1/2 cup water (be careful of splatter), immediately cover with a lid, and reduce heat to medium-low. Steam until the water has evaporated and the filling is cooked through, about 6-7 minutes.
5. Prepare the dipping sauce
   While dumplings are cooking, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon chili oil (optional) in a small bowl. Stir well to combine.
6. Serve the dumplings
   Transfer cooked dumplings to a serving plate, crispy side up. Garnish with thinly sliced green onions and serve immediately with the dipping sauce on the side. For best flavor, enjoy while still hot and crispy.