Place the napa cabbage in boiling water for 30 seconds and remove.
Strain and chop the cabbage.
Press down the chopped cabbage to remove excess liquid and set it aside.
Add oil to a heated skillet over medium heat and brown the ground pork.
Season with salt and ground white pepper.
Add in minced ginger, Shaoxing wine, chopped green onions, and soy sauce; mix well.
Turn off the heat and add the chopped cabbage, and sesame oil; mix well and set aside.
Combine flour and boiling water. Mix on medium heat until dry.
Remove from the pot and transfer to a working table. Knead until smooth.
Divide and form into bowls. Typically, 9-11 g (0.35 oz) is ideal for smaller, finer wrappers such as those used for gyoza, while 12-13 g (0.4 oz)suits medium-sized dumplings perfectly.
Sprinkle the portioned dough with a little bit of flour. Slightly flatten each dough ball.
Place the filling at the center of each dough and fold to seal.
Place them on a steamer and steam for 6 minutes on high heat.
In Chinese cuisine, hot water dough is commonly used for steamed and pan-fried dumplings because of its tender, delicate texture. Whereas cold water dough is preferred for boiled dumplings and wontons because it’s sturdier and holds up better in boiling water.