Seafood Jiaozi

Combine All-purpose flour, Water for dough, and Salt for dough in a large bowl. Knead until a smooth, elastic dough forms, about 10-15 minutes. Cover with a damp cloth and let rest for at least 30 minutes.

Finely chop the Napa cabbage. Place it in a bowl, sprinkle with 2 grams of Salt for filling, and let sit for 15 minutes to draw out moisture. Squeeze the Napa cabbage firmly to remove excess water.

Finely chop the Shrimp, Squid, Scallops, and Cod fillet into small pieces. Do not mince into a paste; aim for a fine dice.