Guo Tie

Sift all-purpose flour into a bowl. Gradually add 1 cup cold water, mixing with a wooden spoon until a shaggy dough forms. If the dough feels stiff, add a little more cold water a tablespoon at a time, but do not exceed 3/4 cup total for the additional water. Turn the dough onto a lightly floured surface; knead until smooth and springy.

Put the dough in a clean bowl, cover with a towel, and let it rest at room temperature.

Put the rested dough onto a lightly floured surface and knead again. Divide the dough and shape each half into a 12-inch long cylinder that is about 1-inch in diameter.

With a serrated knife, cut each cylinder crosswise into 24 rounds. Lay the rounds on a lightly floured surface and flatten with the palm of your hand to about 1/4 inch thick. Sprinkle flour lightly on the pieces to prevent sticking.

With a rolling pin, roll each slice into a 3-inch circle about 1/8 inch thick. Pinch the edges of the rounds to make them thinner than the middle. Arrange the rounds in a single layer on a lightly floured tray or baking sheet, and cover with a towel.

Prepare the dumpling filling: In a large bowl, combine ground meat with 2 tablespoons cold water, dry sherry, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, salt, and 1 teaspoon finely chopped fresh ginger. Add Chinese cabbage and mix until thoroughly blended.

Fill each wrapper with about 2 teaspoons of filling. Fold the wrapper in half, pinching together in the middle. Make two small pleats on one side only, on either side of the pinched middle, by gathering the dough and folding it over onto itself.

Point the pleats toward the middle of the dumpling. Seal the pleated and unpleated sides by pinching along the top.

You may freeze any portion at this point. Arrange them in a single layer on a tray and seal with plastic. When you are ready to eat them, do not defrost; simply add a few minutes to cooking time.

Prepare the dumpling dipping sauce: In a small saucepan, heat cooking oil over low heat. Add 4 tablespoons minced ginger and 4 tablespoons minced scallion. Stir until fragrant. Add the remaining dipping sauce ingredients (sugar, Chinese rice vinegar or cider vinegar, 6 tablespoons soy sauce, 4 tablespoons toasted sesame oil) and bring to a boil. Serve at room temperature.

Cook the dumplings: In a 12-inch non-stick pan, heat 1 tablespoon cooking oil over medium-low heat. Arrange the dumplings in the pan, pleated side up, starting from the center and radiating out, with the sides just touching. Cook the dumplings until the bottoms are lightly browned.

Add 1 cup of water or low salt chicken stock; cover the pan and cook over medium heat until all liquid has evaporated. Uncover and drizzle 1 tablespoon cooking oil around the inside edge of the pan. Fry the dumplings until the bottoms are golden brown.

Loosen the dumplings around the edges with a spatula, then set a large serving plate over the pan. Wearing oven mitts, quickly invert the pan. Serve the dumplings fried side up.