Jiaozi (Pan-Fried Dumplings)

Instructions

1. 1

   Make the dough by combining flour and salt in a large bowl, then slowly pour the boiling water while mixing with chopsticks or a fork until shaggy curds form, about 2 minutes.

2. 2

   Once the dough has cooled enough to handle, add cold water and knead by hand for 8-10 minutes until smooth and slightly elastic, adding extra flour if too sticky; the dough should be softer than bread dough but not sticky.

3. 3

   Form the dough into a ball, coat lightly with oil, cover with a damp cloth, and let rest at room temperature for 30 minutes while you prepare the filling.

4. 4

   Salt the chopped cabbage and let sit for 5 minutes, then squeeze out excess moisture with your hands; combine cabbage with ground pork, soy sauce, sesame oil, ginger, garlic, and scallion, mixing gently until just combined without overworking.

5. 5

   Divide the rested dough into 20 equal pieces by rolling into a log and cutting; roll each piece into a ball, then use a rolling pin to flatten into thin 3-inch (7.5 centimeter) circles, thicker in the center and thinner at edges.

6. 6

   Place 1 teaspoon of filling in the center of each wrapper, wet half the edge with water, fold in half to create a half-moon, then pleat the curved edge by folding small sections toward the center and pressing to seal, creating 4-5 pleats on each side.

7. 7

   Heat 2 tablespoons oil in a 12-inch (30 centimeter) skillet over medium-high heat until shimmering, then arrange dumplings flat-side down in a single layer without crowding, cooking for 2-3 minutes until the bottoms are golden brown and crispy.

8. 8

   Add 1/3 cup (80 milliliters) water to the pan, immediately cover with a lid, reduce heat to medium, and steam for 6-8 minutes until the water is mostly absorbed and the wrappers are translucent; uncover and cook for 1-2 minutes more until the bottom re-crisps.

9. 9

   Transfer cooked dumplings to a serving plate and serve immediately with dipping sauce made from equal parts soy sauce and black vinegar, plus a touch of chili oil if desired.