In a large bowl, combine All-purpose flour and Salt. Gradually add Hot water and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
Squeeze excess water from the Napa cabbage. In a large bowl, combine Ground pork, Napa cabbage, Green onions, Garlic, Ginger, Light soy sauce, Shaoxing wine, Sesame oil, White pepper, and Salt. Mix well in one direction until the mixture is sticky.
Roll the rested dough into a long cylinder. Cut into small, equal-sized pieces (about 15-20g each). Flatten each piece and roll into a thin, round wrapper (about 8-10cm diameter). Keep wrappers covered to prevent drying.
Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a semi-circle and pinch the edges to seal, creating pleats if desired.
Heat Vegetable oil in a large non-stick pan over medium-high heat. Place dumplings in a single layer, flat side down, and cook for 2-3 minutes until bottoms are golden brown.
Add Water to the pan (about 1/2 cup for a standard 10-12 inch pan), immediately cover with a lid, and steam for 6-8 minutes, or until the dumplings are cooked through. Remove lid and cook for another 1-2 minutes until any remaining liquid evaporates and the bottoms are crispy.
While dumplings are cooking, whisk together Light soy sauce, Rice vinegar, Sesame oil, and Chili oil (if using) in a small bowl.
Serve the hot dumplings immediately with the dipping sauce.
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