Dumplings

We add 1 cup of flour, a pinch of salt, and 1/3 cup of warm water gradually to a bowl, then mix until a smooth and cohesive dough forms.

We cover the dough and let it rest for 30 minutes while preparing the filling.

To make the filling, we heat 2 tablespoons of vegetable oil in a pan, then add 2 tablespoons of chopped green onion, 1 teaspoon of garlic, and 1 teaspoon of grated ginger.

Once fragrant, we add 1 cup of chopped mushrooms, ½ cup of grated carrot, and 1 cup of shredded white cabbage, and stir well.

We season the mixture with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and ½ teaspoon of rice vinegar.

We add 1 ½ tablespoons of cornstarch and mix thoroughly until the filling is slightly firm, then set it aside to cool completely.

We divide the dough into small balls and roll each ball out with a rolling pin, working from the center outward to form thin circles.

We place 1 teaspoon of the filling in the center of each dough circle.

We fold the dough over into a half-moon shape and press the edges together to seal.

We pleat the edge by folding the right side of the dough back and repeating along the edge to get a braided dumpling shape.

To cook the dumplings, we heat some oil in a skillet and place the dumplings flat-side down until the bottom is golden and crispy.

We add about 1 mm of water to the pan (just enough to steam), then cover and allow the dumplings to steam.

Once the water has evaporated, we add a splash of regular vinegar or rice vinegar to enhance the flavor of the base.

For the sauce, we mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon honey, and 1 tablespoon finely chopped green onion.

We pour the sauce over the dumplings when serving.

We garnish with toasted sesame seeds and more green onion.