Instructions

Make the Dumpling Wrappers

• Place flour in a bowl. Gradually add hot water, stirring with chopsticks or a fork until shaggy.
• Knead until a smooth, firm dough forms, about 8–10 minutes.
• Cover and rest at room temperature for 30 minutes.
• Divide dough into 4 pieces. Roll each into a rope and cut into small pieces (about 10 g each).
• Flatten each piece and roll into a thin circle, thicker in the center and thinner at the edges.
• Keep wrappers covered while working to prevent drying.

Make the Filling

• Toss chopped cabbage with salt and let sit for 10 minutes. Squeeze out excess moisture.
• In a bowl, combine pork, cabbage, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, and water or stock.
• Mix in one direction until cohesive and slightly sticky.

Assemble and Cook

• Place a small spoonful of filling in the center of each wrapper.
• Lightly moisten the edge, fold into a half-moon, and seal firmly.
• Bring a large pot of water to a rolling boil.
• Add dumplings and stir gently to prevent sticking.
• When dumplings float, cook for 2–3 minutes more until wrappers are tender and filling is cooked through.
• Remove with a slotted spoon and serve hot.