🥣 Make the dough (if not using pre-made wrappers):
Mix 2 cups flour and salt. Slowly add about ¾ cup warm water, stirring until a shaggy dough forms.
Knead on a floured surface for ~10 minutes until smooth.
Cover with a damp towel and let rest for 30 minutes.

🍞 Prepare the filling:
Finely chop 1 cup of napa cabbage.
Sprinkle chopped cabbage with a bit of salt, let sit for 10 minutes, then squeeze out excess water.
In a large bowl, combine all filling ingredients and mix well (ground pork can be substituted with ground chicken or ground beef based on taste preference).

🍚 Roll out wrappers:
Divide dough into small balls (about the size of a ping pong ball).
Roll each into a thin 3-4 inch circle.

🥟 Fill and fold:
Place 1 tsp of filling in the center of each wrapper.
Wet the edge with water, fold in half, and pinch or pleat to seal.

🔥 Cook your way:
To Boil:
Drop into boiling water. When they float, cook for 2-3 more minutes.
To Steam:
Steam over high heat for 8-10 minutes.

To Pan-fry (potstickers):
Heat oil in a pan, place dumplings flat-side down. Fry 2 mins. Add ¼ cup water, cover, and steam-fry until water evaporates and bottoms are crispy.

🍽️ Serve:
Mix dipping sauce ingredients and serve alongside hot dumplings.