Homemade Pork Dumplings with Soy Sauce

Combine flour and salt in a large bowl. Gradually add hot water, stirring with a wooden spoon until a shaggy dough forms. Knead the dough by hand for about 5-7 minutes until it's smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes at room temperature.

While the dough rests, prepare the filling. In a large bowl, combine ground pork, squeezed napa cabbage, grated ginger, minced garlic, chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, and white pepper. Mix thoroughly until all ingredients are well combined.

Divide the rested dough into 4 equal portions. Roll each portion into a thin, long cylinder, then cut into approximately 2 cm (0.8 inch) pieces. Roll each piece into a thin, round wrapper (about 7-8 cm or 3 inches in diameter). Place a teaspoon of filling in the center of each wrapper, then fold it in half and pleat the edges to seal. Repeat with all remaining dough and filling.

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Place as many dumplings as comfortably fit in the pan and pan-fry for 2-3 minutes until the bottoms are golden brown. Add about 1/2 cup of water, cover the skillet, and steam for 8-10 minutes, or until the water has evaporated and the dumplings are cooked through. Repeat with the remaining dumplings.

Meanwhile, whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes (if using) for the dipping sauce in a small bowl. Serve the freshly cooked, hot dumplings immediately with the savory soy sauce for dipping.