Pot Sticker

Method

Make the dough by mixing flour with boiling water until a shaggy mass forms, then knead for 5 minutes until smooth and elastic. Cover and rest for 30 minutes. For the filling, combine pork mince, cabbage, spring onions, soy sauce, sesame oil, ginger, garlic, salt and white pepper in a bowl. Divide dough into 16 equal pieces, roll each into a 7cm circle, and fill with 1 tablespoon of mixture, then fold and pleat to seal. Heat oil in a large frying pan over medium-high heat, arrange dumplings flat-side down and fry for 2-3 minutes until golden. Pour in 100ml water, cover immediately, and steam for 6-8 minutes until water evaporates. Serve immediately with a dipping sauce of soy sauce and rice vinegar.