4 cups all purpose flour (plus more for working and rolling dough)
1 3/4 cups boiling water
1/2 tsp salt
1 pound of ground pork
2 Tbsp + 1 tsp fresh ginger, minced fine
1 Tbsp + 1 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp dried apricots, minced fine
a small handful of green onions, chopped fine (~ 1/4 cup)
1 large carrot, grated
2-3 cups napa cabbage
1/2 – 1 tsp salt
optional – black pepper to taste
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tsp sesame oil
1 Tbsp brown sugar
1/3 cup chopped green onions or chives
* optional – Sriracha chili sauce for heat if you would like.
1. Dough: In a stainless steel bowl, mix 4 cups flour and 1/2 tsp salt. Slowly add boiling water to flour in 1/4 cup increments. Mix until a ball is formed and the dough is not too hot to handle. On a floured surface, knead the dough until it becomes a smooth, elastic ball. This took me about 10 minutes. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
2. Cabbage: Chop the cabbage and sprinkle with the 1/2 tablespoon of salt. Allow it to stand for 30-45 minutes to draw out the water. Place the cabbage on a clean dishtowel and squeeze out any water (just like when using frozen spinach). The dryer the cabbage the better.
3. Filling: Combine ground pork, ginger, apricots, green onions, carrots, and wilted cabbage in a non-stick skillet. Break up the pork into small pieces while it is cooking. Add in the soy sauce and sesame oil and continue cooking until pork is cooked through. Check for seasoning. I think I also added a sprinkling of black pepper at the end. Turn off the heat and allow to cool so that you can handle it.
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