Dongbei style jiaozi with cabbage and pork

Prepare the dough: Combine all-purpose flour and 5 grams of salt in a large bowl. Gradually add 250 grams of water while mixing until a shaggy dough forms. Knead on a clean surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.

Prepare the cabbage: Finely chop the napa cabbage. Place in a bowl, add 10 grams of salt, mix well, and let sit for 15-20 minutes to draw out moisture. Squeeze the cabbage firmly by hand to remove excess water. Discard the liquid.

Prepare the aromatics: Finely mince the ginger and chop the scallions.