Prepare the dough by mixing the flour, salt and water until you get a smooth and elastic dough. I usually use the stand mixer and let it run for about 8 minutes until the dough becomes smooth and uniform. The dough should not feel sticky. Once done, wrap and leave it to rest for about 15-30 minutes.

Meanwhile, prepare the filling: mix together the pork mince, finely chopped cabbage and green onion (I usually just put these in the food processor and blitz them quickly) with all the condiments listed. Mix until you get a smooth uniform paste.

Roll the dough into a tube shape and cut into small 2cm x 1cm blocks of dough 

Roll out the dough using a rolling pin into thin circles of about 1mm thickness and 10cm wide in diameter

Fold the dumpling: add about 2 tsp of filling into the centre of the wrapper 

Heat up a pan (make sure you have a lid that fits) and add about 2 tbsp oil

Once hot, place the dumplings on the pan and fry for about 2-3 minutes until the bottom start to brown

Pour 1 cup of water and close the lid. Cook for 8 minutes

Remove the lid and cook for about 30 more second or until any remaining liquid evaporates.

Serve with your favourite dipping sauce and garnishes: I would suggest chilli oil, sesame seeds, green onions, or a mix of soy sauce with a bit of vinegar.