Step 1

Mix the flour, water, and salt in a large mixing bowl for 6 minutes. Then, knead the dough for another 8 minutes. Cover the dough and let it rest on the counter for an hour. While waiting, prepare the filling.

Step 2

Quarter your cabbage and take off the outer leafy green layers. These are parts of the cabbage we want to use. Finely shred the cabbage.

Step 3

Cut the white stems off the bok choy. We are using mainly the green part. Chop this and the green onion.

Step 4

Add veggies to a mixing bowl with the ground pork.

Step 5

Add your marinade together in a bowl, mix and pour over your filling. Mix it thoroughly, use hands if you have to.

Step 6

Make a hole in the center of your dough, forming it into a giant donut. Cut it in half, and stretch each half into a snake. Cut the snake into 1/2 inch chunks.

Step 7

Flour your work space. Roll out the chunks into flat discs. Stack them on top of each other, with flour in between.

Step 8

Put a spoonful of filling in the middle of the wrapper. Wet the edges with water. Pinch the edges together at the top, closing the dumpling. Repeat until you run out of wrappers or filling.

Step 9

Add a thin layer of canola oil to the bottom of a cast iron skillet. Heat up on medium. Once hot, add your dumplings, flat side down. Pan fry for 5 minutes.

Step 10

Add 1/4 cup of water to the skillet. Cover with a lid. Continue cooking on medium low until the water evaporates, about 7 minutes. Repeat with the rest of your dumplings. Enjoy!