This recipe is from Serious Eats.

Ingredients

Dough

• 2 cups flour
• 1 cup water

Filling

• 1/2 lb napa cabbage (about 1/2 small head), roughly chopped
• 1 teaspoon salt
• 2 scallions, thinly sliced
• 1/2 lb fatty ground pork
• 2 teaspoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar

For Veggie Filling

• Carrot shredded
• Mushroom finely chopped

For Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 tablespoon finely chopped scallion
• 1 teaspoon ginger, grated on microplane

Instructions

Dough

• Place dough in food processor
• With machine running add water slowly until dough comes together
• Form into ball and let rest for 30min

Filling

• Place cabbage and salt in food processor and pulse until finely chopped
• Transfer to fine-mesh strainer and set over bowl
• Allow to rest for 30min
• Meanwhile, combine scallions, pork, soy sauce, wine, and sugar in food processor and pulse until finely chopped
• Transfer to bowl and set aside
• After cabbage has rested, squeeze out excess liquid and transfer to bowl with pork and fold together

Wrappers

• Divide dough into 4 equal pieces
• Roll out each piece and cut out round circles with ~4in diameter
• Stack wrappers and keep under plastic until all are rolled out and ready to use

Dumplings

• Place 1 tablespoon of filling in center of wrapper
• Moisten edges of wrapper with wet finger and fold in half
• Press edges together to seal, pleated or flat
• Transfer sealed dumplings to lightly floured place

Sauce

• Combine all ingredients in small bowl and set aside

Cooking

• Boil or steam dumplings until cooked through
• Pan fry dumplings in oil until bottom is browned
• Serve immediately with dipping sauce