Jiaozi (Chinese Pork and Cabbage Dumplings)

Combine all-purpose flour and 2 grams of salt in a large bowl. Gradually add 150 grams of water, mixing until a shaggy dough forms. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Finely chop the Napa cabbage, sprinkle with 2 grams of salt for cabbage, and let sit for 15 minutes to draw out moisture. Squeeze out excess water from the Napa cabbage.

In a large bowl, combine ground pork, squeezed Napa cabbage, 20 grams of minced ginger, 30 grams of chopped scallions, 20 grams of light soy sauce, 15 grams of Shaoxing wine, 10 grams of sesame oil, 2 grams of white pepper, and 3 grams of salt for filling. Mix thoroughly in one direction until the filling is well combined and slightly sticky.