Guotie

To prepare the dough, combine 300 grams of All-purpose flour in a large bowl. Gradually pour in 100 grams of Hot water, mixing with chopsticks until shaggy. Then add 50 grams of Cold water and mix until a rough dough forms. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes at room temperature.

For the filling, finely chop 200 grams of Napa cabbage. Place the chopped Napa cabbage in a bowl, add 2 grams of Salt for Napa cabbage, mix well, and let it sit for 15 minutes to draw out moisture. Squeeze out excess water from the Napa cabbage thoroughly using a clean cloth or your hands.

In a large bowl, combine 300 grams of Ground pork, the squeezed Napa cabbage, 30 grams of finely minced Scallion for filling, 15 grams of finely minced Ginger for filling, and 10 grams of finely minced Garlic. Add 15 grams of Light soy sauce for filling, 10 grams of Shaoxing wine, 5 grams of Sesame oil for filling, 2 grams of White pepper, and 3 grams of Salt for filling. Mix vigorously in one direction for 3-5 minutes until the filling becomes sticky and well combined.