1Finely chop the Napa cabbage, mix with 5g of Salt, and let it sit for 15 minutes. Squeeze out excess water thoroughly using a clean cloth or paper towels.
2Mince 50g of Scallions, 20g of Ginger, and all of the Garlic. In a large bowl, combine the Ground pork, squeezed Napa cabbage, minced Scallions, minced Ginger, and minced Garlic. Add Shaoxing wine, 20g of Light soy sauce, 10g of Sesame oil, White pepper, and 3g of Salt. Mix the filling vigorously in one direction until well combined and slightly sticky.
3In a separate bowl, combine All-purpose flour with 5g of Salt. Gradually add Water (warm) while mixing until a shaggy dough forms. Knead the dough on a clean surface for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
