Classic Steamed Pork and Shrimp Dumplings

In a large bowl, mix the flour and water until a rough dough forms. Transfer to a clean work surface and knead for 5–10 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes. This relaxes the gluten, making the dough easier to roll thin.

While the dough rests, prepare the filling. In a bowl, combine the ground pork, chopped shrimp, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, salt, and black pepper. Mix well until evenly combined and slightly sticky.

Divide the rested dough into small, equal pieces. Roll each piece into a thin circle about 3–4 inches wide, keeping the center slightly thicker than the edges.

Place a spoonful of filling in the center of each wrapper. Fold and pleat or pinch the edges firmly to seal.

Line a steamer with parchment paper or cabbage leaves. Arrange the dumplings inside, leaving space between them.

Steam over actively boiling water for about 15 minutes, until the wrappers are tender and the filling is fully cooked.

Serve hot, directly from the steamer, with soy sauce or your favorite dipping sauce.