Ingredients
Dumpling Dough
2 cups all-purpose flour
4/5 cup to 1 cup boiling water
1/4 tsp salt
Filling
8 ounces Napa cabbage, shredded
2 tsp salt
1 pound ground pork or beef
1/3 cup green onions, chopped
1 clove garlic, minced
1 tsp cornstarch
1 tsp sesame oil
salt and pepper
Dipping Sauce
1/4 cup soy sauce
1 tsp sesame oil
Directions
1. Shred the cabbage. Mix with 1 teaspoon of salt and set aside for 10 minutes. Squeeze out the excess moisture.
2. In a large bowl, mix the cabbage, pork, green onions, cornstarch, 1 teaspoon salt, 1 teaspoon sesame oil, and pepper.
3. In another bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface until smooth.
4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
5. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon of pork/beef mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch. Pinch the top together. Repeat with the remaining dough and filling.
6. Heat a skillet until very hot. Add 1 tablespoon vegetable oil. Fry the prepared dumplings until golden brown.
7. Make a dipping sauce. Serve.
