Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 to 3/4 cup water, as needed
- Pinch of salt
For the filling:
- 1/2 pound ground pork (or chicken, turkey, or tofu for a vegetarian option)
- 2 cups finely chopped cabbage
- 2-3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- Salt and pepper to taste
For cooking:
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions:
- Prepare the dough:
- In a large mixing bowl, combine the flour and salt.
- Slowly add water, kneading until a smooth dough forms. Add more water if necessary.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Make the filling:
- In a separate bowl, mix together the ground pork, chopped cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper until well combined.
- Assemble the dumplings:
- Roll out the dough on a floured surface into a thin sheet.
- Use a round cutter (like a glass) to cut out circles of dough.
- Place a small spoonful of filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. You can also pleat the edges for a decorative touch.
- Cook the dumplings:
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the dumplings in a single layer, flat side down.
- Cook until the bottoms are golden brown, about 2-3 minutes.
- Carefully pour in water, enough to cover the bottom of the skillet.
- Immediately cover the skillet with a lid and reduce heat to low.
- Let the dumplings steam for 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.
- Serve:
- Remove the lid and let any remaining water evaporate.
- Use a spatula to transfer the dumplings to a serving platter.
- Serve hot with your favorite dipping sauce, such as soy sauce mixed with vinegar, chili oil, or a combination of soy sauce, sesame oil, and garlic.
