• 4 cups all-purpose flour
• 2 teaspoons salt, divided
• 1 1/2 cup warm water
• 1 1/2 lbs green leafy vegetable
• (I used a combination of napa cabbage and baby bok choy)
• 2 pounds ground pork 
• 2/3 cup shaoxing wine
• ½ cup oil
• 2 tablespoons sesame oil
• 1 teaspoon kosher salt
• 3 tablespoons soy sauce
• 1/4 teaspoon white pepper
• Dipping Sauce
• 2/3 cup soy sauce
• 1 tablespoon chili garlic sauce
• Green onions

First prepare and wash your vegetables thoroughly.Blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely. After chopping them gently squeeze more of the water out of them and place in a large bowl. Set aside. 

Prepare dumpling wrappers.

In a large bowl, combine the flour, 1 teaspoon of salt, and slowly add the  warm water while mixing. Mix until combined and then knead the dough for 7-10 minutes until it is smooth and not sticky. Place in a oiled bowl and roll the dough to cover slightly in oil.  Cover with plastic wrap and a clean towel and allow to rest for 1 hour. 

Divide the dough into 4 equal parts.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper as you finish cutting the remaining dough. I used a three inch cutter and then rolled the circle into a thinner four inch circle. 

Prepare filling:

In a large bowl, stir together the chopped vegetables, meat, wine, oil, sesame oil, salt, soy sauce, and white pepper. Mix for 6-8 minutes, until very well-combined.

To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.

This recipe makes about 2 dozen dumplings.  At this point you can freeze any you will not be eating by covering them on the baking sheet with plastic wrap and freezing.  Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.

To cook the dumplings, boil them or pan-fry them. I prefer them pan friend.  To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente.

To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam for 5 minutes. 

Serve with soy chili dipping sauce. Sprinkle green onions over the top.