Classic Chinese Chicken Dumplings (2)

1.In a large bowl, mix the flour with warm water until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.

2.Meanwhile, place the chopped napa cabbage in a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out excess water.

3.In another bowl, combine ground chicken, napa cabbage, green onions, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, white pepper, salt, sugar, and cornstarch. Mix vigorously until the filling becomes sticky and cohesive.

4.Divide the rested dough into 2 portions. Roll each into a log and cut into 12 equal pieces (24 wrappers total). Roll each piece into a ball, then flatten and roll out into a 3-inch round wrapper, keeping the center slightly thicker than the edges.

5.Place a heaping teaspoon of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal tightly, forming a crescent shape.

6.For steaming: Line a steamer basket with parchment or cabbage leaves. Arrange dumplings without touching, cover, and steam over boiling water for 10-12 minutes until cooked through.

7.For pan-frying: Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down, cook until golden brown (2-3 minutes). Add 1/4 cup water, cover, and steam for 5-6 minutes until water evaporates and bottoms are crisp.

8.Serve hot with a dipping sauce made from soy sauce, Chinkiang vinegar, and chili oil if desired.