Make the Wrapper (can skip if using pre-made wrappers, which takes away approx 75 mins from prep time): Mix flour, salt with warm water and stir until a rough dough forms. Knead for 8-10 minutes until smooth. Divide rested dough into two portions and cover and rest for 30 minutes.
300 g All-purpose flour, 150 ml warm water, 1/2 tsp salt
Mix cabbage with salt, let sit for 10 minutes, then squeeze out excess water.
200 g napa cabbage, 1 tsp salt
Combine chopped cabbage with pork, add ginger, scallions, soy sauce, oyster sauce, Shaoxing wine, white pepper, sesame oil, and vegetable oil. Mix until sticky.
300 g minced pork, 200 g napa cabbage, 3 tbsp scallions, 2 tbsp ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1/2 tsp white pepper, 1 tsp sesame oil, 1 tbsp vegetable oil
Roll the rested doughs into logs, and cut into small pieces (approx. 10-15g each). Flatten and roll into thin circles (~8cm diameter), keeping the centre slightly thicker.
Place approx. 1 tbsp filling in the centre of each wrapper. Fold, pinch edges to seal the dumpling.
Sear in 1 tbsp oil for 2 minutes. Add water, cover, and steam for 5 minutes. Uncover and crisp up for 1 minute.
Enjoy with dipping sauce!
Black vinegar
