Ingredients [x7]: 

3 ½ cups all-purpose flour [24 c flour] 

¼ tsp. salt [1 ¾ tsp salt]

1 ½ cups water [10.5 c water]

1 pound ground beef and/or pork (gps did chicken) (or tofu for vegetarian option) [7 lb]

1 tsp. salt [7 tsp.] 

1/8 tsp. ground white pepper (optional)  

1 ½ Tbsp.  sesame oil [10.5 Tbsp.] 

1 ½ Tbsp.  soy sauce [10.5 Tbsp.] 

1 ½ Tbsp.  white rice vinegar [10.5 Tbsp] 

1 Tbsp. rice wine [7 Tbsp] 

2 Tbsp.  fresh ginger, minced [14 Tbsp] 

2 Tbsp.  garlic, minced [14 Tbsp] 

¼ cup  leek, chives, or scallions (white and green parts), chopped [1 ¾  c] 

2 cups napa cabbage, chopped [14 cups] 

¼ cup cilantro, chopped (optional) [1 ¾ c] 

½ cup black rice vinegar (chinkiang) for dipping sauce [3.5 c] (if found) 

1 egg, mixed with a fork egg, as needed  

Make it: 

1. In a large bowl, add the flour and stir in the salt.  
2. Add water and knead until a smooth, elastic ball forms. Let rest 1 hour, covered. 
3. Put the meat (or tofu) into a large bowl. Stir in the salt, white pepper (optional), sesame oil, soy sauce, white rice vinegar, and rice wine. 
4. Add the ginger, garlic, leek, cabbage, and cilantro. Stir together to lightly “mash” them into the meat, so that all the ingredients are incorporated. Make sure to stir in one direction. 
5. With a large rolling pin, roll out the dough into a thin sheet. Use a ½ pint mason jar (or “dumpling” or cookie cutter of same size) to cut out the “wrappers.” 
6. Put 1 Tablespoon of filling in the center of each wrapper. Spread egg on the edge of one half of the dumpling wrapper, using your finger (to help stick) and fold the other half on top to create a half moon. (Optional: make a pleated edge, or fold the two corners together.) 
7. As you make them, put them on a floured baking sheet. If you are not cooking them right away, put them in the refrigerator to prevent sticking. If waiting several hours, cover with plastic wrap keep in the refrigerator. For longer storage, freeze them on a baking sheet until hard, then transfer to a zip-top freezer bag. They will last frozen for up to 1 month.  
8. Fill a large pot with water and bring it to a boil. Add 10-12 dumplings at a time, bring the water back to a boil and add ½ cup of tap water. Bring to a boil and add ½ cup water two more times for a total of three times per batch to ensure the dumplings cook perfectly.  
9. In a large shallow bowl add about a tablespoon of sesame oil. Use a slotted spoon to remove the dumplings from the water, a few at a time, and add them to the bowl. GENTLY move the dumplings around in the sesame oil to coat them so they don’t stick together.  
10. Without adding more water, return the water to a boil and cook the remaining dumplings as described above. 

Notes:  

Serve with a dipping sauce of black rice vinegar and sliced ginger. You can also add chile flakes or chile oil, or chili paste to this dip if you wish.