Chinese Pork Dumplings

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Gradually add warm water while stirring until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Prepare the cabbage
   Sprinkle chopped cabbage with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel or paper towels until cabbage is dry.
3. Make the filling
   In a large bowl, combine ground pork, drained cabbage, green onions, ginger, garlic, soy sauce, sesame oil, rice wine, salt, and white pepper. Mix thoroughly until well combined and slightly sticky, about 2-3 minutes.
4. Form the wrappers
   Divide the dough into 4 equal pieces. Working with one piece at a time (keep others covered), roll into a long rope about 1 inch in diameter. Cut into 1-inch pieces. Flatten each piece with your palm, then use a rolling pin to roll into 3-inch round wrappers, thinner at the edges and thicker in the center.
5. Fill the dumplings
   Place 1 tablespoon of filling in the center of each wrapper. Fold in half to form a half-moon shape. Starting at one end, pleat and seal the edges firmly. Place completed dumplings on a floured surface, ensuring they don't touch each other.
6. Cook the dumplings
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings 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 water has evaporated and dumplings are cooked through, about 6-7 minutes.
7. Prepare dipping sauce
   While dumplings cook, mix 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, and thinly sliced green onions in a small bowl for dipping.
8. Serve hot
   Transfer dumplings to a serving plate, crispy side up. Serve immediately with the prepared dipping sauce. Garnish with additional chopped green onions if desired.