Jiaozi / Boiled Dumplings

Combine All-purpose flour and 150 grams of Water in a large bowl. Mix until a shaggy dough forms, then knead on a clean surface for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Finely chop the Napa cabbage. Place it in a bowl, sprinkle with 2 grams of Salt (from the filling salt amount), mix, and let it sit for 15 minutes to draw out moisture. Squeeze out as much liquid as possible from the Napa cabbage using your hands or a cheesecloth.

Finely mince 50 grams of Scallions and 20 grams of Ginger for the filling.