Ingredients

• Plain flour 300 g
• Warm water 160 ml
• Ground pork 300 g
• Napa cabbage, finely chopped 200 g
• Green onions, sliced 3
• Ginger, grated 1 tbsp
• Garlic, minced 2 cloves
• Soy sauce 2 tbsp
• Sesame oil 1 tbsp
• Salt 1 tsp
• Neutral oil for frying 2 tbsp

Instructions

1. 1

   Mix flour with warm water into a shaggy dough, knead until smooth, cover and rest 30 minutes.

2. 2

   Salt the chopped cabbage, let it sit 10 minutes, then squeeze out excess moisture.

3. 3

   Combine pork, cabbage, green onions, ginger, garlic, soy sauce and sesame oil into a sticky filling.

4. 4

   Roll the dough into a rope, cut small pieces and roll each into a thin round wrapper.

5. 5

   Place a spoon of filling in each wrapper, fold and pleat the edges to seal tightly.

6. 6

   To steam, cook over boiling water 10 minutes; to pan-fry, sear in oil then add a splash of water and cover until steamed and crisp.

7. 7

   Serve hot with a dipping sauce of soy sauce, vinegar and chili oil.