Succulent Pork Dumplings

1. Making the Dough

Start by placing the flour in a food processor. With the processor running, carefully add the boiling water. This should take about 30 to 45 seconds. Once the dough comes together, transfer it to a counter and knead it until it becomes smooth and elastic, which should take around 2 to 3 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes. This resting period allows the dough to hydrate properly, making it pliable and easier to roll out later.

2. Preparing the Filling

While the dough is resting, pulse the napa cabbage in a food processor until finely chopped, which should take about 8 to 10 pulses. Stir in 1/2 teaspoon of salt and let the cabbage sit for 10 minutes. This will help draw out excess moisture. After 10 minutes, squeeze the cabbage to remove as much liquid as possible.

3. Mixing the Filling

In the food processor, pulse the ground pork, soy sauce, toasted sesame oil, vegetable oil, rice wine, hoisin sauce, grated ginger, white pepper, and 1/2 teaspoon salt until the mixture is well blended and slightly sticky, which should take about 10 pulses. Scatter the squeezed cabbage and chopped scallions over the pork mixture and pulse a few more times until everything is evenly combined. Transfer this filling to a bowl, cover it with plastic wrap, and refrigerate until ready to use.

4. Preparing the Wrappers

Line baking sheets with parchment paper and dust them lightly with flour. Take the rested dough and roll it into a 12-inch cylinder. Cut this cylinder into 4 equal pieces. Roll each piece into an 8-inch cylinder and then cut each into 5 smaller pieces. Press each piece into a 2-inch disk and roll each disk into a 3 1/2-inch round. This size ensures the dumplings cook evenly.

5. Filling the Dumplings

Divide the filling into 4 portions for easy handling. Place about 1 tablespoon of filling in the center of each wrapper. Pinch the sides together to form a seam, shaping the dumpling into a crescent. Make sure the dumplings are sealed well to prevent any filling from leaking out during cooking. Place the finished dumplings on the prepared baking sheets.

6. Cooking the Dumplings (Pan-fry)

To pan-fry, brush a skillet with 1 tablespoon of vegetable oil. Place about 16 dumplings flat side down in the skillet and cook over medium heat until the bottoms are browned, which should take about 3 to 4 minutes. Add 1/2 cup of water to the skillet, cover, and cook for 6 minutes. Uncover the skillet, increase the heat, and cook for an additional 1 to 3 minutes until the bottoms are crispy and the water has evaporated.

7. Cooking the Dumplings (Boil)

Alternatively, to boil the dumplings, bring 4 quarts of water to a boil in a Dutch oven. Add the dumplings and simmer for about 7 minutes until they are cooked through. Drain them well.

8. Serving

Serve the dumplings hot with black or rice vinegar, chili oil, and extra soy sauce for dipping.