Instructions

1. Finely chop napa cabbage, toss with ¼-½ tsp salt, let sit 10-15 minutes
2. Squeeze very well by hand or in towel until quite dry
3. In large bowl, add pork, ginger, soy sauce, Shaoxing wine, oyster sauce, white pepper, sesame oil
4. Stir in one direction only (clockwise) until mixture turns sticky and fluffy (5-8 minutes)
5. Add squeezed cabbage, chives/scallions, and garlic if using
6. Mix gently to combine, pan-fry 1 tsp to taste and adjust seasoning
7. For dough: mix flour and salt, pour hot water while stirring with chopsticks until shaggy
8. When cool enough, knead until smooth (8-10 minutes)
9. Rest covered 30 minutes
10. Roll dough into logs, cut into 8-10g pieces
11. Roll each into 7-8cm round, slightly thicker in center
12. Place wrapper in palm, add about 1 tbsp filling in center
13. Dip finger in water, moisten top half edge of wrapper
14. Fold into half-moon, pinch center top to seal
15. Make 2-3 small pleats on each side toward center, pressing tightly
16. Set dumplings upright on lightly floured tray
17. For pan-fried: heat large nonstick pan over medium-high, add 1-2 tbsp oil
18. Place dumplings flat-side down, not touching
19. Fry 2-3 minutes until bottoms golden brown
20. Add water to come ¼-⅓ of the way up dumplings
21. Cover immediately with tight lid, reduce to medium
22. Steam 4-6 minutes until water nearly evaporated
23. Remove lid, continue cooking 1-2 minutes to re-crisp bottoms
24. Mix vinegar, soy sauce, chili oil, and ginger for dipping sauce
25. Loosen dumplings with spatula, serve bottoms-up