Pork and Cabbage Chinese Dumplings

In a large bowl, combine the flour and warm water. Mix until a rough dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

In a large bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Chinese rice wine, salt, and white pepper. Mix thoroughly until well combined.

Divide the dough into four portions. Roll each portion into a log and cut into 10 equal pieces.

Roll each piece into a small ball, then flatten into a disc with a rolling pin to create a thin wrapper.

Place a small spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired.

Bring a large pot of water to a boil. Add the dumplings in batches, making sure not to overcrowd the pot.

Cook for about 4-6 minutes, or until the dumplings float to the top and the filling is cooked through. Remove with a slotted spoon and drain.

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.

Add the dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.

Carefully add 1/4 cup of water to the skillet and cover immediately. Reduce heat to medium and steam for about 5 minutes, or until the water evaporates and the filling is cooked through.

Uncover and cook for another 1-2 minutes to re-crisp the bottoms.

Line a steamer basket with cabbage leaves or parchment paper to prevent sticking. Place the dumplings in the steamer, leaving some space between each.

Bring a pot of water to a boil and place the steamer basket over the pot. Cover and steam for about 10 minutes, or until the filling is cooked through.

In a small bowl, combine soy sauce, rice vinegar, and chili oil. Adjust to taste.