2-1/2 cups flour
2/3 cups boiling water
1/3 cups cold water
3/4 lbs ground pork (not too lean)
4 oz shelled shrimp
3 dried mushroom (soaked)
10 oz. cabbage
1 T. chopped green onion
1 t. chopped ginger
2 T. soy sauce
2 t. salt
2 T. lard or sesame oil
3 T. oil
Add boiling water to flour and mix with chopsticks, then add cold water, and knead it very well, let it stand for at least 15 minutes covered with cloth.
Place pork, shrimp (cut into small pieces), mushroom (also cut into little pieces), green onion, ginger, soy sauce, salt and sesame oil. Mix thoroughly until thickened.
Blanched cabbage, squeeze dry and chopped finely then add to the meat mixture.
remove dough to floured board, knead again until smooth and divide the dough into 40 pieces. Flatten each pieces with hand and roll into 2-1/2" round thin pancake, then put 1T of meat mixture and fold into a half circle then pinch the edges together.
Heat 2T. oil then place the dumplings in a flower shape in the pan without overlapping and let it cook until bottom is golden then add 2/3 cups water. Cover and let it cook until the water is evaporated and add remaining 1 T. oil to finish cooking