Chinese Jiaozi

Mix 420 g wheat flour with 220 ml water, knead into a smooth, springy dough, cover it, and let it rest for 30 minutes.

Finely shred 300 g Napa cabbage, sprinkle with half the salt, let sit for 10 minutes, then squeeze out the liquid thoroughly. Chop the green onion and grate the ginger.

In a bowl, combine the ground pork, cabbage, green onion, ginger, soy sauce, sesame oil, remaining salt, and white pepper. Stir with chopsticks or a spatula in one direction for 5 minutes, until the filling becomes sticky.

Divide the dough into 36 pieces, rolling each one into a thin circle about 9 cm in diameter. Keep the unrolled pieces covered so they don't dry out.

Place 1 tbsp of filling in the center of each circle, moisten the edge with water, fold in half, and pinch tightly to seal, pleating one side if desired.

Bring the remaining water to a boil in a large pot, gently drop in the jiaozi in batches, and immediately stir in a circular motion so they don't stick to the bottom.

Simmer for 6-8 minutes: the jiaozi are done when they float, plump up, and the dough turns slightly translucent. Remove with a slotted spoon.

Serve hot with rice vinegar for dipping.