Dumplings

In a large bowl, combine flour and salt. Slowly add warm water, stirring with a fork, until a shaggy dough forms.

Knead dough on a lightly floured surface for 5–8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.

In a medium bowl, combine ground protein, chopped cabbage, garlic, ginger, and green onion.

Stir in soy sauce, sesame oil, rice vinegar, and sugar. Mix until just combined; do not overwork. Set aside.

Divide dough into 24–32 equal pieces. Roll each piece into a thin round (about 3 inches wide) on a floured surface.

Place 1 tbsp filling in the center of each wrapper. Fold in half and pinch edges to seal, or pleat edges for a traditional half-moon shape.

Heat oil in a large skillet or steamer. For pan-frying: add dumplings in a single layer, pan-fry until golden (2–3 minutes), then add water or broth, cover, and steam for 5–7 minutes until cooked through. For steaming: place dumplings on parchment in a steamer basket over boiling water and steam for 10–12 minutes.

Transfer to a serving plate. Serve hot with a small bowl of soy-based dipping sauce or your chosen alternative sauce on the side.