Guotie / Jiaozi 锅贴 ／ 饺子

Filling:
1 lb ground pork or beef
6 T. sesame oil
2 t. sugar
3/4 t. salt
1/4 t. pepper
1 lb cabbage, shredded
1 t. salt to extract fluid from cabbage
1/3 lb. chopped green onions

Skin:
3 cups flour (Prima Flour is the best - Hong Kong flour will result in really sticky dough, wrong for jiaozi)
3/4 cup cold water (ice)
1/2 cup flour (to prevent sticking during kneading)

Method:
Filling:

Mix ground pork and sesame oil/ sugar/ salt/ pepper well.
Chop cabbage and mix with salt and let sit for 10 min. Squeeze out the excess water.
Mix the cabbage, ground pork and green onions well.

Skin:
In a bowl, add water to the flour and knead into a smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece into a thin circle.

Place 1 portion of filling in the centre of a dough circle. Fold the circle in half and moisten the edges with water (optional). Use index finger and thumb to bring the sides together to pleat one edge while keeping the other smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch them to seal. Repeat for the rest.

Place guotie on a heated flat frying pan with a little oil. Brown the bases (roughly 5 min). When golden at the bases, add half a cup of water and cover the lid for another 6 min. If using frozen dumplings, the timing is 5 min and 10 min respectively.

Boil the dumplings to make jiaozi.