Steamed Dumplings

🔥 Prep

• Measure out 2 cup flour into a mixing bowl.
• Place 200 g minced pork in a bowl.
• Shred 1 cup cabbage finely.
• Grate 1 tsp ginger.
• Measure out 1 tbsp soy sauce and 1 tsp sesame oil.

🔥 Cook

• 1. In the flour bowl, gradually add about 3/4 cup warm water while stirring, then knead the dough for 5 minutes until smooth and elastic; cover and let rest for 30 minutes.
• 2. In another bowl, combine the 200 g minced pork, shredded 1 cup cabbage, grated 1 tsp ginger, 1 tbsp soy sauce, and 1 tsp sesame oil; mix until well incorporated.
• 3. After resting, knead the dough briefly, then divide it into 2 equal portions; roll each portion into a long log about 2 cm diameter and cut into 2 cm pieces.
• 4. Flatten each piece with your palm, then roll out with a rolling pin into a thin circle wrapper (~8 cm diameter), keeping the edges slightly thinner than the center.
• 5. Place a heaping teaspoon of the filling in the center of each wrapper, then pleat and seal the edges to form a dumpling.
• 6. Arrange the dumplings in a single layer on a parchment-lined steamer basket, leaving space between them.
• 7. Fill a wok or pot with water, bring to a boil over high heat, then place the steamer basket on top, ensuring the water does not touch the dumplings.
• 8. Steam the dumplings for 12-15 minutes over medium heat until the wrappers are translucent and the filling is cooked through.
• 9. Carefully remove the steamer basket and let the dumplings rest for 2 minutes before serving.

🔥 Serve

• Serve the steamed dumplings hot with a dipping sauce made from soy sauce, a dash of sesame oil, and finely chopped ginger.
• Pair with a light cucumber salad or steamed bok choy for freshness.
• Enjoy with a cup of hot Chinese tea.