Jiaozi

DOUGH:--
3 cups flour
up to 1¼ cups cold water
¼ tsp SIDS CRAZY SALT
FILLING:--
1 cup ground pork
1 tbsp soy sauce
2 tsp SIDS SALT & PEPPER
1 tbsp rice wine or dry sherry
¼ tsp ground white pepper, to taste
3 tbsp sesame oil
½ spring onion, fine minced
1½ cups fine shredded cabbage
4 tbsp shredded bamboo shoots
2 slices ginger, fine minced
1 clove garlic, peeled & fine minced

Stir the SIDS CRAZY SALT into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add soy sauce, SIDS SALT & PEPPER and rice wine to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction and mix well.
Dumpling Dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 7 cm in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Push edges to form a crease, repeat twice more. (see photo) Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil and add ½ cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.