INGREDIENTS

• 200g all-purpose flour
• 200g pork
• 10g cabbage leaves
• 150g tofu

DIRECTIONS

1. Gather all the ingredients for making the dumpling wrappers.

2. Mix the flour with enough warm water. Use chopsticks to combine the mixture until it becomes crumbly, then knead it with your hands to form a dough. Let it rest for 10 minutes, then knead it again until the surface is smooth. Allow the dough to rest for 20 minutes.

   Tip:

   Warm water helps speed up the dough's development.

3. Roll the dough into a long strip and cut it into evenly-sized pieces. Use a rolling pin to flatten each piece into thin rounds. Use a teacup or cookie cutter to cut out circular dumpling wrappers.

   Tip:

   For a detailed guide on making dumpling wrappers, refer to our previous tutorial on Dumpling Wrappers.

4. Prepare the filling: Finely chop 200g of pork and mix it with 10g of finely chopped cabbage leaves. Add 150g of tofu and combine everything well to make the filling.

5. This is what the filling should look like once mixed.

6. Place a small amount of filling in the center of each dumpling wrapper.

7. Fold and seal the dumplings using your preferred method.

8. This recipe should yield approximately 2-3 servings of dumplings.

9. Cook the dumplings:

   Bring a pot of water to a boil. Once boiling, add the dumplings around the edge of the pot. After the dumplings float to the surface, add half a cup of cold water. Bring to a boil again, then add another half cup of cold water. After the water boils three times, the dumplings will be cooked.

10. Prepare the sour and spicy broth while the dumplings are cooking:

    In a bowl, add chopped green and red peppers, 2g salt, 1 tablespoon soy sauce, 1 tablespoon chili oil, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, and a suitable amount of toasted sesame seeds. Then, pour in a ladle of the boiling water from cooking the dumplings.

11. Remove the cooked dumplings and transfer them to the soup bowl. They’re ready to be served!